Irish Banana Cream Pie

For the crust: Preheat oven to 350 F. Pulse Nilla Wafers in a food processor to make crumbs (see note). Pulse in the sugar and melted butter. Press crumb mixture into the bottom of a 9-inch pie pan. Bake in a 350 F oven for 8-10 minutes. Remove from the oven and cool.

For the filling: In the bowl of a mixer, beat heavy cream until stiff. Meanwhile, in small double boiler melt white chocolate with Baileys until smooth. Fold the melted chocolate mixture into the heavy cream.

In a small bowl whisk the pudding mix and the milk together. Pour into the Baileys and cream mixture.

To assemble, slice bananas and lay them on the bottom of the crust. Pour pudding mixture over the bananas and top with Cool Whip. Refrigerate 4 hours or overnight. Garnish with remaining cookies, slice and enjoy. Keep refrigerated. This is best eaten within 24 hours!

**Note: I used about a third of a 12-ounce size box of Nilla Wafers to get 1 1/2 cup of crumbs.