In a blender or food processor, finely crush 24 of the cookies.In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened and press into an ungreased 8 X 8-inch baking dish.Place into the freezer to chill for at least a half an hour.In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.Mash one of the bananas.In a mixing bowl, cream the mashed banana and cream cheese. Add in the confectioners' sugar, and vanilla and mix thoroughly.Fold in 1 cup of the Cool Whip and mix until well blended.Slice one of the remaining two bananas and place over the cooled crust.Place dollops of the cream cheese mixture over the bananas and with an offset spatula, gently spread to completely cover.Evenly spread the pudding layer over the cream cheese.Top with the remaining Cool Whip.Refrigerate for at least two hours.In a plastic bag, break up 8 of the cookies.Before serving, slice the remaining banana and sprinkle the cookies over the top. Serve with chocolate syrup drizzled on top, if desired.
Notes
The recipe calls for 1 1/2 cups of milk, not the 2 cups of milk called for on the package of pudding. Use only the 1 1/2 cups.
