Crust:

1 1/4 cups graham cracker crumbs

1/4 cup finely chopped walnuts

3 Tbsp sugar

5 tablespoons butter, melted

Mix all ingredients together and press mixture into a 9-inch pie plate. Bake in a 375 -degree oven for 10 minutes, or until brown. Allow to cool down to room temperature before filling.

Cream Cheese Layer:

6 oz cream cheese

1/3 cup powdered sugar

6 ounces Cool Whip

Graham cracker crumbs to sprinkle

Beat cream cheese and powdered sugar until smooth. Fold in the Cool whip. Spread onto crust and chill in refrigerator.

Sprinkle light layer of graham cracker crumbs over cream cheese before adding hot cream pudding.

Bananas and cream:

2 to 4 bananas

2/3 cup sugar

1/4 teaspoon salt

1/4 cup cornstarch

5 egg yolks

1 cup heavy cream

1 1/2 cups milk

1 tablespoon vanilla extract

2 tablespoons butter

Mix sugar, salt, and cornstarch in a pot. Add the cream and milk until combined. Heat over medium heat until thick and bubbling (but not rapidly boiling). Whisk the mixture and continue to cook for 30 seconds. Add some of the hot milk mixture to egg yolks to temper eggs.  Stir to combine and add back to hot mixture.  Whisk in butter and vanilla. Set aside.

Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled.

Garnish

Whipped topping, nut topping, caramel

Top with your favorite whipped topping.. Top as desired, such as a nut topping and/or caramel.