Directions

Combine graham crumbs and butter in 9 inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust, set remaining banana slices aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust, top with remaining banana slices. Cover with remaining pudding mixture.

Refrigerate 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

212 Calories, 6.8 g Fat, 1 g Fibre