Step 1

In a mixing bowl, combine the dry pudding mix and half & half. Stir with a wire whisk for about 1-2 minutes or until the pudding mix is completely dissolved. Let it sit for a few minutes in the bowl so it can thicken up.

Step 2

Spread 1½ cups of the banana pudding into the bottom of the pie crust. Set aside the remaining half of pudding mix.

Step 3

In a mixing bowl, add the softened cream cheese and granulated sugar. Beat until combined and creamy. Add the Cool Whip and mix until combined.

Step 4

Add half of the Cool Whip mixture into the remaining half of banana pudding mix. Stir together. Spread this evenly over the 1st layer in the pie crust.

Step 5

Spread the remaining Cool Whip mixture on top of the pie for the 3rd layer. * If wanted, save the 3rd layer in the fridge and then you can pipe it on top of the pie before serving (as pictured in the post).

Step 6

Cover the pie with the enclosed plastic lid from the crust. Refrigerate for 8 hours or overnight.