Whisk together vanilla pudding and half & half in a large bowl according to package instructions (usually 1- 2 minutes). Set aside for a minute.
Cut bananas into slices and arrange them in a single layer in the bottom of the graham cracker pie crust.
Evenly cover bananas with pudding mixture.
In a medium bowl with an electric mixer or whisk, beat whipping cream, sugar, and vanilla together until soft peaks form.
Top the pudding mixture with the whipped cream. (You can also use frozen whipped topping that’s thawed). Sprinkle the top of the pie with vanilla wafer crumbs.
Cover with plastic wrap and chill for at least 2 hours in the refrigerator until set before serving.
To serve, slice the pie into individual slices and garnish each piece with additional vanilla wafer crumbs or whole cookies.
Filling: Don't use skim milk or non-dairy milk for your pudding filling. It doesn't produce as rich and flavorful a dessert and tends to get watery.
Storing: Store in the fridge for up to three to four days. We recommend covering your no-bake pie recipe with plastic wrap instead of aluminum foil to help keep it fresh.We don't recommend freezing this pie. Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.