Instructions:
1. In a large bowl, whisk the Jell-O Banana Cream Pudding mix and cold milk together for 2 minutes. Fold in half of the thawed Cool Whip to create a fluffy banana mousse.
2. Line the bottom of a 9×13 glass baking dish with a single, tightly packed layer of Nabisco Nutter Butter Cookies.
3. Spread half of the banana mousse over the cookies. Add an even layer of sliced Dole Bananas, then top with another layer of peanut butter cookies.
4. Cover completely with the remaining mousse and the rest of the Cool Whip. Garnish with crushed Nutter Butters. Chill overnight to soften.
