Whip coconut milk, pudding mix, vanilla, and salt in a medium bowl with a hand mixer or in bowl of a stand mixer with whisk attachment until well combined. Chill at least 20 minutes.

Add cookies to a resealable plastic bag and gently crush with a Rolling Pin or wine bottle until they are pea-size pieces. Transfer to bottom of a Pie Dish.

Melt butter in a Butter Warmer over medium-low heat. Remove from heat and let cool slightly. Pour melted butter over crushed cookies and mix cookies and butter with your fingers until well-combined and sandy in texture. Press mixture into bottom of Pie Dish with a flat-bottomed measuring cup or a glass. Chill until ready to assemble.

Whip cream to soft peaks in a large bowl with a hand or electric mixer or in bowl of a stand mixer with whisk attachment. Add a third of pudding mixture and gently whip to combine. Add another third, and then last third, gently whipping after each addition to combine. Fold mixture by hand with a rubber spatula, making sure there are no streaks of cream.

Arrange a third of bananas on top of cookie mixture. Top with half of pudding mixture. Add another third of bananas, and top with remaining pudding mixture. Decorate top of pie with remaining bananas, blueberries, and raspberries, if using. You can enjoy right away, but it’s best to chill pie for at least 1 hour and up to 24.

To serve, use a large spoon to scoop banana pudding into individual Side Bowls.