To make an easy Jell-O banana cream pie, combine two packages of Jell-O vanilla instant pudding with 2 1/2 cups of cold milk. Whisk the ingredients together for two minutes before folding 1 cup of thawed frozen whipped topping into the mixture.
Slice two firm bananas, and arrange half of the slices in the bottom of a ready-to-use graham cracker crust before pouring half of the pudding mixture on top of the slices. Top the pudding with the remaining banana slices, and layer it with the remaining pudding. Top the pie with 1 cup of whipped topping and banana slices if desired. Refrigerate the pie until serving. Alternatively, pour the pudding into ready-to-eat mini graham cracker tart shells for individual miniature banana cream pies. For even more banana flavor, use Jell-O banana cream pudding in place of the vanilla flavored pudding.
To make a homemade graham cracker crust, combine 1 1/2 cups of crushed graham crackers with 1/4 cup of sugar and 1/3 cup of melted butter. Press the mixture into the bottom and along the sides of an ungreased pie dish. Bake the crust at 375 degrees Fahrenheit for 10 minutes or until the crust is lightly golden. Cool the crust on a wire rack before adding the banana pudding mixture.