Crumble 3 ginger snaps into large pieces.
Dissolve 1 package (3oz) orange flavored gelatin in 1 cup boiling water.
Add 2 cups ice cubes, stir until gelatin begins to thicken, 3 to5 minutes.
Remove any unmelted ice.
Measure 1/2 cup gelatin; blend into 1 1/2 cups non-dairy whipped topping.
Stir in the cookie crumbs and mound in 6 dessert glasses.
Add large banana sliced, to remaining gelatin; spoon around topping mixture.
Garnish with 3 halved ginger snaps.