Step 1

Preheat the oven to 350°F and lightly grease a 9” pie pan with non-stick cooking spray.

Step 2

In a medium bowl, add the graham cracker crumbs, sugar, cinnamon, and salt and stir to combine.

Step 3

Then, add in the melted butter and stir combined well and all crumbs are wet.

Step 4

Transfer the graham cracker mixture to the prepared pie dish and press evenly into an ¼” thick layer on the bottom and up the sides of the dish.

Step 5

Bake for 10 minutes. Then remove from the oven and allow it to cool completely.

Step 6

In a large mixing bowl, add the banana pudding, vanilla pudding, and half-and-half and beat with an electric mixer (or a stand mixer with the whisk attachment) for 2 minutes. (you can also use a hand whisk)

Step 7

Then add in the cool whip topping and vanilla extract and gently stir until fully mixed in.

Step 8

Pour the filling onto the cooled crust.

Step 9

Place the pie in the refrigerator for at least 4 hours, or until firm and fully set.

Step 10

Garnish with fresh whipped cream, sliced banana and Nilla wafers if desired.