For the Crust:

1. Preheat the oven to 350°F and lightly grease a 9” pie pan with non-stick cooking spray.
2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Stir to mix well.
3. Add the melted butter and stir until all crumbs are wet and well combined.
4. Transfer the graham cracker mixture to the prepared pie pan. Press it evenly into a ¼” thick layer on the bottom and up the sides of the pan.
5. Bake for 10 minutes. Remove from the oven and allow it to cool completely.

For the Pie:

1. In a large mixing bowl, combine the banana pudding, vanilla pudding, and half-and-half. Beat with an electric mixer (or a stand mixer with the whisk attachment) for 2 minutes. (You can also use a hand whisk.)
2. Add the Cool Whip topping and vanilla extract. Gently stir until fully mixed in.
3. Pour the filling onto the cooled crust.
4. Place the pie in the refrigerator for at least 4 hours, or until firm and fully set.
5. Garnish with fresh whipped cream, sliced bananas, and Nilla Wafers if desired.