Easy Banana Cream Pie
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|1||large keebler graham cracker crust|
|2-3||bananas, depending on size|
|1 box||instant french vanilla pudding|
|1 box||instant banana cream pudding|
|2 3/4 c||cold milk|
|8 oz||cool whip, thawed, divided|
Slice bananas and layer on the bottom and sides of pre-bought pie crust, completely covering bottom.
Beat milk and both boxes of pudding together for 2 minutes.
Fold in 1/2 (4 oz) of the Cool Whip, being careful not to overmix.
Pour over prepared bananas in pie crust. Refrigerate at least 3 hours.
Top with remaining Cool Whip before serving.