I’ve said it before and I’ll say it again:
“Ask and you shall receive.”
She wanted a banana cream pie.
And, she got one.

This banana cream pie is special, though. With a graham cracker crust, the filling is five layers of light, fluffy, sweet, crunchy, creamy banana-ness!

Bananagrams is a word game invented by Abraham Nathanson of Pawtucket, Rhode Island, wherein lettered tiles are used to spell words. … The object of the game is to be the first to complete a word grid after the pool of tiles has been exhausted. The tiles come in a fabric banana-shaped package.

You see how I did that there? The play on words?

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Banana Graham Walnut Cream Pie

Crust:
2 1/2 cups graham cracker crumbs
1 cup butter, melted
1/4 cup sugar

Preheat the oven to 425 degrees.
In a large bowl, combine the cracker crumbs, melted butter, and sugar. Stir well. Reserve about 1/2 cup of the “crust” for the topping.
Press the remaining crust crumbs into the bottom of a buttered cheesecake pan.
Bake for about 8-10 minutes, until golden brown.
Allow to cool.

Filling:
8 oz. cream cheese, room temperature
1/2 cup sugar
8 oz. frozen whipped dessert, thawed
2 pkg. instant banana pudding
3 cups cold milk
6 bananas
1/4 walnut pieces

Beat together the cream cheese and sugar until smooth.
Fold in half of the whipped dessert.

Set aside.

In a separate bowl, beat the instant pudding and cold milk together until mostly thick, about five minutes. Fold in the second half of the whipped dessert. Chill for 20 minutes.

Slice the bananas into thin discs.

Slather half the cream cheese mixture over the cooled crust.
Top with sliced bananas.
Spread the remaining cream cheese mixture over the banana slices.
Top with banana slices again.
Finally, spread the banana pudding mixture over the top and smooth.
Decorate with remaining banana slices, the reserved graham cracker crumbs, and walnuts.

Chill again before releasing from the pan and slicing and serving.