Preheat oven to 350 degrees F. Place cookies in a food processor or blender and pulse until fine crumbs. Drizzle in melted butter until coated. Pour into a 9 or 9 1/2" pie pan and press the crumbs into an even layer and up the sides of the pan. Bake for 10 minutes, then let cool completely.
For the Pie:
Line the bottom of the pie crust with sliced bananas.
Whisk together the banana cream pudding mixes with 2 cups of cold milk until smooth.
Meanwhile beat 1 1/2 cups of whipping cream and 3 tbsp powdered sugar together until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding mixture until fully combined. Pour into the pie crust and spread to an even layer. Chill for 3 hours.
Once ready to serve, top the pie with the remaining whipped cream. Garnish with extra biscoff cookie crumbs if desired. Enjoy!