Preparation

• In a small bowl, combine the crushed wafers and the melted butter. Stir until well combined. Reserve 2 tablespoons of the mixture for topping.
• Press the remaining crumbs evenly into the bottom of a 9×13 inch baking dish. You can do this with your hands or the bottom of a glass.
• In a large mixing bowl, beat the cream cheese and sugar together until fluffy, about 2 minutes.
• In a separate bowl, beat the heavy cream until stiff peaks form. Stir in the vanilla, and then fold the whipped cream into the cream cheese mixture.
• Spread half of the cream cheese mixture evenly over the crust, spreading it into an even layer. Press the sliced bananas over the cream cheese.
• In a separate bowl, beat the milk and pudding mix together. Spread the pudding over the bananas, and then top with Nilla Wafers.
• Spread the remaining cream cheese mixture over the wafers.
• Sprinkle the reserved crumbs over the cream cheese layer.
• Cover, and refrigerate lasagna for 2 hours (or up to 24 hours) before serving.
• If desired, pipe swirls over the top, and place a Nilla wafer and banana slice on each swirl. This is optional, but it makes this dessert beautiful.