Spread the cookie dough in a pie dish making sure to spread the cookie dough up the sides of the pie dish. Even out the cookie dough so that it forms a crust. Cook the crust about 5 -10 minutes longer than the directions on the cookie dough package. Cool for 15 minutes and then put in the refrigerator for 1 hour. Remove pie crust and spread peanut butter all over the crust. Cut bananas 1/4 inch thick and make one layer on top of peanut butter. In a separate bowl, mix 1 cup cold milk with box of banana cream pudding. whisk until thick. Add 1/2 container of cool whip by folding into pudding mixture. Once cool whip is combined, spread on top of bananas and peanut butter. Add 1/2 tsp vanilla into remaining cool whip container and lightly whip to mix in vanilla. DO NOT OVER WHIP or the cool whip will become too loose. Spread cool whip on top of pudding mixture. Serve immediately or place back in refrigerator.