Bake pastry shell according to crust recipe or package directions; cool. Set aside.
With electric mixer, beat cream cheese until light and fluffy, 1-2 minutes.
Add 2 tablespoons milk and mix, scraping sides of the 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 single layer on bottom of cooled pastry shell. Pour pudding mixture over bananas. Refrigerate 1 hour.
Whip cream until stiff peaks form. Pipe or spread whipped cream onto pie. Refrigerate 1 or more hours before serving.
* For no-bake version of this pie, use store-bought graham cracker or chocolate crumb crust.