Instructions: Processor or blender; process for 10 to 15 seconds until crumbs are very fine. Reserve 1 to 2 teaspoons crumbs for garnish. Coat a 9-inch pie plate thoroughly with nonstick cooking spray. Add cookie crumbs; tilt pan to coat evenly. Avoid tapping pan, which will losen crumbs from the sides. Gently press crumbs against the sides and bottom of the pan.

Crumbs will stick loosely together but will be held firmly in place when filling is added. In a medium bowl, combine yogurt and pudding mix; beat at low speed with an electric mixer, or by hand, for 1 to 2 minutes. Fold in whipped topping. Spoon about half of the mixture into small mounds in the pie plate. Being careful to avoid pulling crumbs away from the pan, gently spread mounds into an even layer. Arrange banana slices over the filling. Top with remaining filling, spreading gently. Freeze for 2 to 4 hours, or until firm. To serve, sprinkle pie with reserved crumbs and cut pie while still frozen. Place individual servings on dessert plates; let stand at room temperature for 5 to 10 minutes before serving.

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