In a medium saucepan, combine the pudding and milk and cook over medium heat until thickened, stirring constantly. Remove from the heat, cover the surface of the pudding with waxed paper, and let cool.

Place the banana slices on the bottom of the pie crust. Fold half of the whipped topping into the cooled pudding.

Spoon the pudding mixture evenly over the bananas, then spoon the remaining whipped topping over the pudding mixture. Cover and chill for at least 4 hours, or until ready to serve. Serve as is or garnish as desired.

This recipe yields 8 servings. Serving size: 1 slice.

Exchanges Per Serving: 2 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 208; Calories from Fat 59; Total Fat 7g; Saturated Fat 4g; Cholesterol 1mg; Sodium 283mg; Carbohydrate 31g; Dietary Fiber 0g; Sugars 14g; Protein 2g.