Place a layer of sliced bananas onto pie crust.
In a separate Pyrex mixing bowl, mix instant vanilla pudding with 2 cups cold milk (approx 2 minutes). Stir in 1 cup of whipped cream (after whipped) or 1/2 tub of Cool Whip topping.
Spread pudding mixture on top of banana slices, and spread out to edges.
With the remainder of the whipping cream, you can sweeten it up by adding 2-3 tablespoons powdered sugar and whip until mixed in.
Prepare the pastry bag and nozzle.
Cut the tip of the pastry bag.
Insert the nozzle in the bag.
Place the cream in the bag.
Attach the nozzle to the base, gently lift the nozzle squeezed cream. Recommended height of the flower of 2-3 cm.
Sprinkle reserved additional crushed graham crackers to the top.
Chill for 1 hour and keep refrigerated.