• Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Crust

• In a food processor, pulse the wafers until they become fine crumbs.
• Transfer the crumbs to a medium bowl. Stir in melted butter and salt until the mixture resembles wet sand.
• Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
• Place the pan in the refrigerator to chill for 10 minutes.

Cream Cheese Layer

• In another medium bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy.
• Add sugar and continue beating for 2 to 3 minutes until fully incorporated. Add vanilla extract and mix until combined.
• Gently fold in Cool Whip with a rubber spatula until no streaks remain. Spread the mixture evenly over the chilled cookie crust.
• Layer sliced bananas evenly over the cheesecake layer.

Pudding Layer

• In a medium bowl, whisk the banana pudding mix and whole milk together for about 2 minutes, until the pudding thickens.
• Gently fold in the Cool Whip until combined.
• Pour the pudding mixture over the banana layer and spread evenly with a spatula.

Topping

• Spread the Cool Whip evenly over the pudding layer, smoothing the top.
• Refrigerate for at least 4 hours, or until the dessert is fully set.
• When ready to serve, garnish with crushed vanilla wafers and fresh banana slices.