Preheat oven to 325.
Mix wafer crumbs, nuts, and butter in a 9x13 dish. Press firmly onto dish.
Bake 8 mins. Cool 10 mins.
Top crust with sliced bananas.
Pour milk into large bowl. Add dry pudding mixes.
Beat with wire whisk, for 2 mins or until well blended.
Spoon 2 cups of the pudding over banana layer.
Gently stir 1 c of whipped topping into the remaining pudding.
Spoon over pie.
Top with remaining 1 ½ c whipped topping.
Refrigerate for 2 hours. Store leftovers in fridge.
