1 pre-prepared graham cracker crust 2 large bananas, sliced 2 c. cold milk 1 pkg. (5 oz.) instant vanilla pudding mix 1 pkg. (3.4 oz.) instant vanilla pudding mix Dash of cinnamon 1 container (8 oz.) frozen whipped topping, thawed 1/4 c. caramel ice cream topping slivered almonds
Place banana slices of 1 banana in bottom of pie crust. In a large bowl, combine milk, pudding mixes and cinnamon. Beat with a wire whisk for 1 minute. Gently stir in whipped topping to pudding, then spoon half the pudding mixture into pie crust. Place remaining banana slices over pudding in crust, then cover with remaining pudding. Cover and refrigerate for 4 hours or until pie is set up. When pie is ready to serve, top with caramel ice cream topping and slivered almonds.