In a small bowl, combine graham cracker crumbs and sugar; stir in butter.Press the crumb mixture onto the bottom and up the sides of a greased 9 inch round baking pan. Bake at 350° for 5-7 minutes and let cool.
In a small bowl, whisk milk and pudding mix until combined. Let stand for 2 minutes in the refrigerator.
In a large bowl, beat cream cheese and sugar until smooth. Fold in 1/2 of the whipped topping and the pudding.
Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
Pour the rest of the whipped topping on top and spread smooth. (Or you can add 2 tablespoons of whipping cream on top of each piece)
Refrigerate for 1-2 hours or until set. Serves 10.