CRUST:

1/2 c. butter
1 c. flour

FILLING:

1 pkg. (8 oz.) cream cheese
1 c. conf. sugar
1 carton (12 oz.) non dairy whipped topping
4 lg. bananas
2 pkg. (3 oz.) banana instant pudding
3 c. chilled milk

Combine butter and flour as for pie crust. Press into bottom of 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 8 minutes and cool. Prepare filling by combining cream cheese, confectioners sugar and half of whipped topping. Spread over cooled crust. Slice bananas over cream layer.

Combine pudding mix with milk; beat with electric mixer on slow speed for 2 minutes. Pour over top of bananas. Spread remaining half of whipped topping over all. Chill until serving time. Refrigerate leftovers.