1 1/2 c. cold fat-free milk
1 pkg. sugar-free instant vanilla pudding mix
1/3 c. fat-free sour cream
8 oz. frozen reduced-fat whipped topping, thawed and divided
3 medium-firm bananas, sliced
1 reduced-fat-free graham cracker crust (9-inch)

In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold 1 1/2 cups whipped topping into mixture. Place 1/2 of the banana slices in the crust. Top with 1/2 of the pudding mixture. Repeat layers. Spread with the remaining whipped topping. Refrigerate for 4 to 6 hours before serving. Keep pie refrigerated.