Oreo Crust: In a medium sized bowl add the Oreo cookies, sugar, and melted butter. Mix until fully combined. Pour into an ungreased springform pan. Using your hands lightly press the crust into the pan. Make sure all sides and bases are even. Place in the refrigerator for 30 min.

Filling: In a bowl of a stand mixer add the softened cream cheese, powdered sugar, and 1⁄2 cup peanut butter. Mix on medium to high until creamy. Remove the bowl from the stand mixer and gently fold in ½ cup Cool Whip until it is light and fluffy. Set aside. In another large bow, l add the chocolate pudding mix and milk. Whisk until fully combined. Set that to the side to thicken. Add in 1 cup Cool Whip and gently fold it in with the chocolate pudding mixture. Using a large cookie / ice cream scoop begin to scoop the peanut butter mixture and the chocolate mixture into the crust. Alternate each one until half way full. Spread the mixtures evenly in the crust. Lay your banana slices on top of the filling. Now, continue to add your mixtures until full. Spread the mixtures evenly for a smooth surface. Add 1 ½ cups of Cool Whip and spread it evenly on top of the pie. Refrigerate the pie for 4 hours or until completely chilled. Place 1/4 cup of peanut butter in a microwave safe bowl. Heat for 15-20 seconds. Stir, should be melted. Drizzle the warm peanut butter on top of the pie. Place a decorative dollop of whip cream on the edge of the pie and add chocolate shavings if using on top. Garnish with fresh sliced bananas on top of the dallops of whip cream. Enjoy the deliciousness!