Banana Pudding Lush

In a bowl, mix the crushed vanilla wafers with melted butter until fully combined. Press the mixture into the bottom of a 9×13-inch glass dish to form an even crust. Chill for 15 minutes.
Beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in half of the whipped topping to lighten the mixture.
Spread the cream cheese layer evenly over the chilled crust, smoothing the top.
Spoon and spread a generous layer of whipped topping over the cream cheese mixture.
In a separate bowl, whisk the instant banana pudding mix with cold milk until it thickens (about 2 minutes). Spread the pudding evenly over the whipped topping layer.
Sprinkle a layer of crushed vanilla wafers over the banana pudding for added texture and flavor.
Top the dessert with the remaining whipped topping, smoothing it gently with a spatula.
Arrange fresh banana slices around the edges and sprinkle additional crushed wafers in the center for garnish.
Cover and chill the dessert in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.

Banana Boost: Add sliced bananas between the cream cheese and pudding layers for a more fruit-forward flavor.
Chocolate Twist: Swap banana pudding with chocolate or add a drizzle of melted chocolate over the top.
Nilla Swap: Use graham crackers or shortbread cookies instead of vanilla wafers for a different crust experience.
Nutty Crunch: Sprinkle chopped pecans or walnuts between layers or on top for added texture.

For best flavor and structure, let the dessert chill overnight.
To prevent the banana slices from browning, toss them in a bit of lemon juice before garnishing.
Use a sharp, clean knife when slicing to preserve the layered look.
For a decorative finish, use a piping bag to apply the final layer of whipped topping.