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Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until
finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together.
Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for
10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling
water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and
the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to
the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring
constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla
extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the
refrigerator until the pudding has set, about 3 hours.
Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar,
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