Combine Graham crumbs and sugar – mix well. Stir in butter, set aside ½ C. of Graham for topping. Press into 9×13 greased pan. Bake at 350* for 5-7 minutes then let cool completely.
1st layer of filling:
In bowl beat cream cheese and sugar until smooth. Fold in cool whip and set aside.
2nd layer of filling:
Whip until thickens and fold in remaining 1/2 carton of Cool Whip
Arrange bananas on crust. Spread cream cheese mixture onto bananas (sometimes spreads better if slightly warm). Arrange another layer of bananas and top with pudding mixture, sprinkle with graham cracker crust and refrigerate 1-2 hours.