Mix cookie crumbs with margarine. Press firmly on bottom and side of 9-inch pie plate; refrigerate 30 minutes. Spread peanut butter over bottom of prepared crust. Arrange bananas over peanut butter; set aside. Beat pudding mix and milk in medium bowl with mixer on low speed for 1 minute. Pour pudding over bananas. Refrigerate at least 2 hours before serving. Top with whipped topping.
Note: You can also make it even easier and buy the chocolate pie shell.