Heat the oven to 350°F.

Place the unopened can of condensed milk in a saucepan and cover with water.

Bring the water to the boil then reduce to medium high and let the can boil covered for 3 hours (make sure water is always completely covering the can, I had to refill water every 30 minutes).

Using the pulse function, break down the cookies in a food processor until the pieces are about the size of peas.

Add the melted butter, and continue to process until the crumbs are fine.

Pour crumb mixture into a 9-inch pie plate and press firmly and evenly into the bottom and up the sides.

Bake for 10 minutes then remove to a wire rack to cool completely before filling.

After the boiling process is complete, the remove the can and wait a few minutes before opening it very carefully in the sink.

Pour caramel into your pie crust breaking up any lumps then refrigerate till cold.

Slice bananas thinly and lay them on top of the toffee filling.

Spread cool whip over the bananas.