Use frozen pie crust from Trader Joe’s. Make sure to use a fork to poke air holes in the raw crust all over the bottom and along the sides. Bake according to instructions.

You can make pie crust from scratch, but why bother. 

After pie crust is golden brown, remove from oven, let cool.

Slice ripe bananas into bottom of pie crust. I use about 5 bananas. Leave room for the pudding and whipped cream.

Use Jello Cook & Serve Vanilla Pudding (NOT instant). Cook as instructed and pour over bananas, close to edge, but leave enough room on top for whipped cream. Cover immediately with plastic wrap to keep pudding “skin” from forming. Refrigerate for at least 2 hours. Remove plastic wrap and spread whipped cream from the center, outward to the edge of crust.

Whipped Cream
1 carton whipped cream
2-3 tsp sugar
2 tsp vanilla extract
Using electric beater, whip until it makes stiff peaks