Banana Cheesecake Pie <3

1 package (11.1 ounces) no-bake home-style cheesecake mix ½ cup crushed vanilla wafers (about 15 wafers) 2 tablespoons sugar ½ cup cold butter, cubed 1 cup 2% milk plus 1-½ cups 2% milk, divided 1 package (3.4 ounces) instant banana cream pudding mix 2 medium bananas, cut into ¼-in. slices 1 cup whipped topping ¼ cup chopped pecans, toasted

In a large bowl, combine contents of the crust mix, wafers and sugar; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. In a large bowl, beat 1 cup milk and contents of filling mix on low speed until blended. Beat on medium for 3 minutes or until smooth (filling will be thick). Spoon into the crust. Chill for 30 minutes.

Meanwhile, in a small bowl, whisk remaining milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set (pudding will be stiff). Arrange banana slices over filling. Spread with pudding, then whipped topping. Sprinkle with pecans. Chill for at least 1 hour before serving.