Ingredients:

  • 3 cups (340g) Vanilla Wafers, finely crushed
  • 0.5 cup (113g) Unsalted butter, melted
  • 0.25 tsp Sea salt
  • 8 oz (226g) Full-fat cream cheese, softened
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 8 oz (226g) Frozen whipped topping, divided
  • 6.8 oz (192g) Instant Banana Cream Pudding mix (two 3.4oz packages)
  • 2.5 cups (600ml) Whole milk, cold
  • 4 Large bananas, ripe but firm
  • 0.5 cup Vanilla wafer crumbs, for garnish

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper. Combine 3 cups crushed vanilla wafers, melted butter, and sea salt. Press firmly into the pan and freeze for 10 minutes to set the base.
  2. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in 4 oz (half) of the whipped topping. Spread evenly over the chilled crust.
  3. Slice bananas into 1/4 inch rounds and arrange in a single, tight layer directly over the cream cheese mixture to seal out air.
  4. In a separate bowl, whisk the instant pudding mixes with cold whole milk for 2 minutes until thickened. Pour the pudding over the banana layer and spread evenly.
  5. Spread the remaining 4 oz of whipped topping over the pudding layer. Garnish with the additional 1/2 cup of wafer crumbs.
  6. Refrigerate for at least 4 hours (or overnight) to allow the layers to stabilize before slicing into 16 squares.