Coarsely crust the 'Nilla Wafers to make about 1 cup.
Mix the milk and instant pudding mix until thick and creamy.
Spoon ⅓ of the pudding in the graham cracker crust.
Top with ½ crushed 'Nilla Wafers.
Slice the bananas and arrange half the slices over the top.
Repeat layers ending with pudding.
Cover and chill for 4 hours.
Before serving top with whipped topping and garnished with more banana slices and 'Nilla Wafers.
Notes
Storage:Promptly store leftover pie, tightly covered with plastic wrap (or in a pie keeper) in the refrigerator for up to 4 days. You may want to remove any bananas that are on the top as they may get quite brown.Banana pudding pie doesn't freeze well at all. The pudding separates and gets watery.Tips:Always thaw Cool Whip or any whipped topping in the refrigerator overnight. If you thaw at room temperature it can lose its creamy texture.
I use evaporated milk because I feel it makes the pudding creamier.
Be sure to whisk the pudding and milk mixture smooth before building your pie.
Keep the banana slices from turning brown by dipping them in lemon juice.
This pie needs to chill for 4 hours but longer will make the pie firmer.