1 & 1/2 cups heavy cream
1/4 cup crushed ice (really crushed)
1/2 (3.5 ounce) package instant banana pudding mix (or to lessen the banana flavor, add french vanilla)
1/2 (3.4 ounce) package instant vanilla pudding mix
3 bananas, sliced
1 (9 inch) pie shell, baked
1 cup heavy cream, whipped at the end with some powdered sugar for topping.
Using an electric mixer, whip heavy cream on low speed until it starts to thicken. Add crushed ice and continue to whip another 4 minutes. Increase speed and add vanilla and banana pudding mixes, whipping until pudding mixes are blended fully with the cream and the mixture thickens. Increase speed to high and beat until mixture is stiff.
Line the bottom and half way up the sides of pie crust with banana slices. Cover bananas with half of the banana cream mixture and top completely with banana slices. Top with the remaining banana cream mixture.
In a small bowl, whip 1 cup cream until stiff peaks form. Refrigerate 1 hour before serving (or overnight).
*Tip - if you don't want your bananas to turn brown, put them in a bowl with a splash of lemon juice and stir them around. It will add a little tartness, but saves the color.*