1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or oleo
3 bananas, sliced
1 pkg. cream cheese
1 (8 oz.) Cool Whip
3 1/2 c. cold milk
2 small pkg. instant vanilla pudding
1 (20 oz.) can drained pineapple

Make crust with graham cracker crumbs, sugar and oleo. Press into bottom of baking pan. Arrange banana slices on crust. Beat cream cheese in large bowl until smooth. Gradually beat in milk. Add pudding mix. Beat until well blended. Spread evenly over bananas. Spoon pineapple evenly over pudding mixture. Spread Cool Whip over pineapple. Refrigerate about 3 hours.