1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1/3 c. sour cream
1 carton (8 oz.) whipped topping or Cool Whip
3 medium bananas, sliced
1 graham cracker crust (9 inches)

In a bowl whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream, mix well. Fold in 1 1/2 c. whipped topping. Place half of the banana slices in the crust. Top with half of the pudding mixture, repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving. (Pie will be soft set.) Refrigerate leftovers.