Crush your graham cookies into a thin breadcrumbs. (This should be about 11/2 cup).
Mix your sugar with your Graham cookie breadcrumbs in a medium-sized bowl.
Pour your melted butter on top of your breadcrumbs and mix it all up.
Pour your crust mixture into the bottom of a 9-inch pie mold and press the bottom and edges.
Cut your bananas into slices and place them on your Graham cookie crust.
Mix the caramels and thick cream in a small saucepan. Heat over medium heat until the caramels are melted and smooth, while stirring.
Pour the caramel over the banana slices (reserve about 1/4 cup if you wish for later).
Pour your pudding mixtures into a large bowl, then pour your milk over it and mix it all. Add 1/2 cup of cool whip to the pudding mix and mix well.
Pour the pudding mixture over the caramel and smooth the top. Place in the refrigerator so that it takes for about 3 hours.
Garnish with the rest of the cool whip and extra bananas before serving.