• Combine the vanilla wafer crumbs and melted butter in a medium bowl and stir until the crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Transfer the crust to the refrigerator to chill while preparing the filling.
• In a separate bowl, whisk together the pudding mix and milk for about 2 minutes until smooth. Refrigerate the mixture for 5 minutes to allow it to thicken. While the pudding sets, slice the bananas into even rounds.
• Once the pudding has thickened, gently fold in the whipped topping until fully incorporated. Pour half of the pudding mixture into the prepared crust and smooth it into an even layer. Arrange a single layer of banana slices over the pudding. Spoon the remaining pudding mixture on top, spreading it out to cover the bananas. Cover the pie and refrigerate for at least 4 hours, or until fully set.
• Before serving, add your desired toppings such as extra whipped cream, banana slices, or crushed wafers. Serve the pie chilled.

Optional - for decorating with Stabilized Whipped Cream

• Beat heavy whipping cream, instant pudding mix, powdered sugar, and vanilla extract until stiff peaks form and the mixture holds it self. Transfer to a piping bag. Pipe onto pie, and decorate banana slices, and more wafers.