1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1/2 c. sugar
8 oz. carton whipped topping, thawed and divided
3 to 4 firm medium bananas, sliced
1 3/4 c. cold milk
1 pkg. 3.4 oz. instant banana cream pudding mix

In small bowl, combine cracker crumbs, sugar, and butter. Set aside 1/2 cup for topping. Press remaining mixture in bottom of 9-inch pan.

Bake 350°F for 5 to 7 minutes. Cool on wire rack. In mixing bowl, beat cream cheese and sugar until blended. Fold in 2 cups whipped topping. Arrange half of banana slices over crust. Top with half of cream cheese mixture. Repeat layers. In a bowl, beat milk and pudding mix. Fold in remaining topping. Pour over cream cheese layer. Sprinkle with remaining crumb mixture. Refrigerate 1 to 2 hours.