Ingredients:

  • 1 (11 oz / 312g) package vanilla wafer cookies, finely crushed
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 8 oz (227g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1 (8 oz / 227g) tub whipped topping, thawed
  • 2 (3.4 oz / 96g each) boxes instant banana cream pudding mix
  • 3 cups (710ml) cold milk (2% or whole)
  • 2 medium ripe bananas, sliced
  • 1 (8 oz / 227g) tub whipped topping, thawed
  • Optional: Crushed vanilla wafers or cookie crumbs, for sprinkling
  • Banana slices, for garnish (add just before serving to prevent browning)

Instructions:

  1. Combine crushed vanilla wafers and melted butter in a bowl. Press the mixture evenly into the bottom of the baking dish. Chill in the fridge for at least 30 minutes to firm up.
  2. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in one tub of thawed whipped topping until just combined. Spread the cream cheese mixture evenly over the chilled cookie crust.
  3. In a large bowl, whisk together banana pudding mix and cold milk until thickened (about 2-3 minutes). Gently fold in sliced bananas. Spread the banana pudding mixture evenly over the cream cheese layer.
  4. Spread the remaining tub of thawed whipped topping over the pudding layer. Sprinkle with crushed vanilla wafers or cookie crumbs, if desired. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow layers to set.
  5. Garnish with fresh banana slices just before serving (to prevent browning). Cut into squares and serve chilled.