Prepare the crust by using a store-bought graham cracker crust or making one by mixing crushed graham crackers with melted butter.

In a bowl, whisk together the instant pudding mix and cold milk until smooth and thickened (about 2 minutes).

Gently fold in sliced bananas into the pudding mixture.

In another bowl, whip heavy cream with sugar and vanilla until stiff peaks form.

Fold the whipped cream into the banana-pudding mixture until fully combined.

Pour the mixture into the prepared crust and chill in the refrigerator for at least four hours before serving.