1 graham cracker pie crust
3 or 4 lg. bananas
1 c. cold milk
1 (8 oz.) container sour cream
1 pkg. vanilla instant pudding (4 serving size)
Cool Whip (opt.)

Line pie crust bottom and sides with slices of banana. In a mixing bowl combine cold milk and sour cream with electric mixer until well blended. Add vanilla instant pudding to milk/sour cream mixture until the mixture begins to thicken. Pour into the pie crust. Garnish with a few banana slices. Refrigerate until ready to serve. (This is better the second day.) May also serve with a dollop of Cool Whip on top when ready to serve.