Sure ~ it is super easy!
1 graham cracker crust
2 small bananas
1 4 serving box banana pudding
1 cup Cool Whip, thawed
approx. 1/4 cup caramel sauce (I use the Smucker's in the squeeze bottle and just eyeball it)
Prepare the pudding as directed for pie filling.
Slice the bananas and fill the bottom of the pie shell with them.
Drizzle 1/2 of the caramel sauce over the bananas.
Pour the pie filling over the caramel and bananas.
Let set in fridge for about 15 minutes or until soft-set.
Spread Cool Whip over the pie filling and smooth out to edges.
Use the remaining caramel sauce to drizzle in a decorative pattern over the Cool Whip.
Refrigerate for at least one hour before serving.
Enjoy!