Bake pastry shell according to directions; cool. Set aside. With electric mixer, beat cream cheese until light and fluffy, 1 to 2 minutes.
Add 2 tablespoons milk and mix, scraping sides of bowl, until cream cheese is creamy and lump-free. Add remaining milk; mix well. Add vanilla pudding mix and beat on lowest speed for 2 minutes.
Meanwhile, slice bananas and place in a single layer on the bottom of the cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.
Whip cream until stiff peaks form and pipe or spread onto pie. Refrigerate 1 or more hours; slice and serve.
Makes 6 to 8 servings
Source: Wisconsin Milk Marketing Board