16 oz. roll Pillsbury oatmeal slice `n bake cookies
3 1/8 oz. pkg. vanilla pudding & pie filling mix
1 1/2 c. milk
1 c. heavy cream, whipped
2 bananas

Prepare and bake 1 oatmeal pie crust as directed in cookie pie crust recipe (below). Prepare mix for pie filling as directed on package, except using 1 1/2 cups milk. Cover pie filling; chill. Fold whipped cream into pie filling. slice bananas into oatmeal cookie crust. Pour pie filling over bananas. Chill thoroughly. Refrigerate leftovers.

COOKIE PIE CRUST:

16-18 ounce roll Pillsbury refrigerated sugar, oatmeal or chocolate chip slice `n bake cookies. Heat oven to 375 degrees. Grease and sugar bottom and sides of 9 inch pie pan. Slice well chilled dough into 18 slices 1/8 inch thick. Slice 7 additional slices 1/4 inch thick and half each 1/4 inch slice making 14 half slices (use about 1/2 roll total, refrigerate remaining dough).

Line bottom and half inch up sides of pan with 1/8 inch thick slices. Place 1/4 inch half sliced, curved edge up, on sides of pan forming a scalloped edge. Bake at 375 degrees for 8-10 minutes (cookies will be puffy when removed from oven). Cool. Use remaining dough for second pie or cookies.

Two 9 inch pie crusts or one pie crust and 1 1/2 dozen cookies. I like to use the sugar cookie.