1 graham cracker crust
1 pkg.(5 oz) instant vanilla pudding mix
2 1/2 c. milk
2 large ripe bananas
1/2 pint heavy cream (whipping cream)
2 t. powdered sugar
Make pudding according to package directions using only 2 1/2 c. milk. Slice bananas onto bottom of graham cracker crust, it is okay if they are piled on top of each other. Pour pudding over bananas and refrigerate the pie for at least 2 hrs. When ready to serve, place whipping cream and powdered sugar into small bowl of a stand mixer and beat using the whisk attachment until light and fluffy. Serve each slice of pie with a dollop of whipped cream.