In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.
In another bowl, whip 1 cup of whipping cream until soft peaks form.
Slice the bananas (probably 4 small or 2 large) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts-you'll need them later!
Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream with the remaining whipping cream and ⅓ cup of powdered sugar and spread it on top of the two pies.
Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important – Once, I tried eating it right away and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart. And there you have it-the best AND the easiest banana cream pie you'll ever have or need.
