Line 9-inch square pan with foil, with ends of foil extending over sides.
Cut 7 cookies into quarters. Reserve 25 cookie quarters for later use. Crush remaining cookie quarters along with the 21 remaining whole cookies; place in medium bowl. Add butter; mix well. Press onto bottom of prepared pan.
Beat Neufchatel cheese in medium bowl with whisk until creamy. Add pudding mix and milk; beat 2 min. (Mixture will be thick.) Spread onto crust; cover with whipped topping.
Refrigerate 4 hours.
Use foil handles to remove dessert from pan; cut into 25 squares. Cut banana into thin slices. Top dessert squares with reserved cookie pieces, banana slices and sprinkles.