If making homemade graham cracker crust, make it and chill it until ready to fill.

Whisk pudding mix and milk and let set 5 minutes.

Add peanut butter and stir until smooth and thick.

Add half the cool whip to the peanut butter mixture and carefully fold in until it’s combined.

Slice 1 banana and place in the bottom of prepared pie crust, slicing more as needed to cover (about 1 ½ bananas depending on size).

Cover the bananas with the pudding mixture. Cover and chill until set, at least 2 hours before serving.

Before serving: top with remaining whipped topping. Place about ¼ cup peanut butter in a small bowl and heat in the microwave for about 10-20 seconds until it’s thin enough to spread. Add to a plastic baggie and cut off one tip; pipe over whipped topping. Garnish with additional sliced bananas.

Store in the refrigerator, covered, for up to 2 days.