2 medium bananas, sliced

1 prepared graham cracker crust (6 ounces)

2 cups thawed frozen whipped topping

1. Mix milk and extract in medium bowl. Add pudding mix; beat with wire whisk 2 minutes or until well blended.

2. Arrange banana slices in bottom of crust. Pour pudding mixture over bananas.

3. Refrigerate 3 hours or until set. Garnish with whipped topping just before serving. Store leftover pie in refrigerator.