In a large bowl add pudding mix and milk. Blend with a whisk for 2 minutes or follow the directions on the package. Set aside.
CRUMB CRUST
Process crushed graham crackers, salt, and sugar, in a food processor or place crackers in a plastic bag and use a rolling pin to crush the graham crackers. Place them in a small bowl with butter and salt to thoroughly combine.
Add melted butter, and process until thoroughly combined.
Press the crumbs on the bottom of the pan, up the sides, and onto the lips of a lightly greased (with cooking spray) 9-inch regular pie plate. Freeze the crust 30 minutes to 1 hour or while preparing the filling and topping.
WHIPPED CREAM
Before preparing the whipped cream, chill the heavy cream in the freezer for 40 minutes. In the refrigerator chill the mixing bowl and beater for 40 minutes. This allows the whipped cream to form into soft peaks in less time.
In a large chilled bowl beat heavy cream, vanilla extract, and sugar, beating until soft peaks form.
Notes
Soy milk should not be used to make this pudding, it will not set.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/banana-cream-crunch-pie/