Line an 8×8-inch baking dish with parchment paper, including up the sides of the dish.
In a medium bowl, add graham crackers and sugar. Mix together.
Add melted butter to the graham crackers and sugar. Mix until all ingredients are fully incorporated with no dry spots.
Press the crumbs firmly into the bottom of the lined baking dish in an even layer. Flatten the crust with the bottom of a glass.
Top the crust with sliced bananas.
Place in the refrigerator to chill while you prepare the toppings.
In a large bowl add cream cheese. Use a hand mixer on medium speed to beat the cream cheese until creamy (1-2 minutes). Add sugar, vanilla, and lemon and beat again until creamy and no lumps remain (about 1-2 minutes).
With a spatula, gently fold in the whipped topping.
Remove the crust from the refrigerator. Add the cream cheese mixture to the top of the bananas.
Place the pan back into the refrigerator to chill while you prepare the remaining ingredients.
In a separate mixing bowl, add milk and pudding mix. Beat with a hand mixer on medium speed for 1-2 minutes, or until all lumps are gone. Set aside for 5 minutes to allow the mixture to soft-set.
Pour the banana mixture on top of the cream cheese layer.
Place in the refrigerator to chill for 2 hours, up to overnight.
When ready, top with graham cracker crumbs and serve.