Preheat oven to 350 degrees.
Place cookies in a food processor and process until finely ground.
Transfer to a medium bowl and add butter. Mix well. Pour into a 9-inch pie plate and use hands to press firmly into bottom and up sides of pan.
Place in oven and bake 6-8 minutes, until lightly browned. Cool on a wire rack.
In a medium bowl, whisk pudding mix and milk for 2 minutes. Mixture will be thick.
Using an electric mixer, beat together peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture.
In another large bowl, beat heavy cream using a whisk attachment. When it begins to thicken, gradually add sugar. Beat until stiff peaks form.
Fold about 1 cup of whipped cream into the peanut butter mixture.
Spread hot fudge sauce on bottom of cooled crust.
Top with banana slices.
Pour peanut butter mixture on top of bananas.
Top with remaining whipped cream. Refrigerate for at least 1 hour.
Sprinkle chocolate curls on top.