Crust:

Preheat over to 350 degrees.

Crush the graham crackers in a large sealable plastic bag or food processor.

Pour crumbs in a bowl. Add the sugar and stir. Once combined, add the melted butter and stir until completely combined.

Put the mixture into the a deep dish pie plate and press on the bottom and sides.

Bake in oven at 350 degrees for 5 minutes or until golden brown and set. Remove from oven and set aside to cool.

Filling:

In a medium bowl, mix the pudding mix, cold water and sweetened condensed milk. Stir until fully combined (I used a whisk to stir). Put the pudding mixture in the refrigerator to chill for just a few minutes.

In another medium bowl, whip with a mixer 1 cup of the heavy whipping cream until soft peaks form.

Remove the pudding mixture from the refrigerator and gently fold in the whipped cream until completely combined.

Slice the banana and place them in the bottom of the prepared graham cracker crust. The bottom should be completely covered in bananas.

Pour the pudding and whipped cream mixture over the bananas.

Topping:

Make the sweetened whipped cream with 1 cup heavy whipping cream and the powdered sugar. Pour the cream and sugar in a medium bowl and whip with a mixer until soft peaks form.

Spread the topping over the pudding filling.

Now for the hard part. Put the pie in the refrigerator for at least 3 hours before slicing. This gives the bananas time to work their magic.

After the pie has chilled, you can now slice and enjoy!