Using a fork, combine graham cracker crumbs and honey in a small mixing bowl.
Press into the bottom of a 13 x 9 x 2 inch pan.
In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds. Set aside.
In another bowl, beat together cream cheese and sugar using a mixer on low speed.
Fold in the pudding with a rubber spatula until blended.
Spread pudding mixture over graham cracker crust.
Arrange bananas on top of pudding mixture; sprinkle with coconut.
Spread on nondairy whipped topping; sprinkle on nuts.
Cover and chill at least two hours.
