1. Prepare the crust:

• Start by crushing one box of vanilla wafers. To do this, place the wafers in a food processor or blender and pulse until the wafers are finely crushed. If you don’t have a food processor, you can also place the wafers in a zip-top bag and crush them with a rolling pin.
• Once the wafers are finely crushed, transfer the crumbs to a medium-sized mixing bowl and add the melted butter. Stir with a fork until the crumbs are evenly coated with butter.
• Press the crumb mixture into the bottom of your 9×13 baking dish. Use the back of a spoon or your fingers to compact the crumbs tightly. This will form a solid crust that holds the layers together.
• Set the crust aside while you prepare the cheesecake layer.

2. Make the cheesecake layer:

• In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar together on medium speed until the mixture is smooth and fluffy. This will take about 3 minutes. Make sure to scrape down the sides of the bowl so everything gets mixed well.
• Add the heavy whipping cream and vanilla extract to the cream cheese mixture. Beat on high speed until stiff peaks form. Stiff peaks mean that the whipped cream holds its shape when you lift the beaters out of the bowl. Don’t overbeat, as it could turn into butter.
• In a separate bowl, combine the banana pudding mix with the milk. Whisk until the mixture thickens, which usually takes 2 to 3 minutes.
• Once the pudding mixture has thickened, fold it into the whipped cream cheese mixture. Use a spatula to gently stir everything together until it’s well combined. The result should be a smooth, thick, and creamy filling that will form the heart of your lasagna.

3. Assemble the lasagna:

• Take half of the cheesecake mixture and spread it evenly over the vanilla wafer crust. Use a spatula to smooth the mixture into an even layer.
• Next, layer the sliced bananas on top of the cheesecake mixture. Arrange them in a single layer to cover the entire surface. The bananas add a refreshing, natural sweetness that pairs beautifully with the creamy filling.
• Place a layer of whole vanilla wafers over the bananas. Be sure to place them flat to form an even layer. This will add a nice crunch to each bite.
• Spread the remaining cheesecake mixture over the wafers, covering them completely with the creamy filling.
• Add a second layer of sliced bananas on top of the cheesecake mixture. Make sure to cover the entire surface with bananas.
• For the final touch, crush the remaining vanilla wafers into small chunks and sprinkle them over the top of the banana layer. This adds both texture and flavor to the final dessert.

4. Refrigerate and serve:

• Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours. This chilling time is essential for the layers to set and firm up, making it easier to slice and serve.
• Once the lasagna is chilled and ready to serve, slice it into squares and enjoy. The layers should hold their shape, and each bite will be a perfect balance of creamy, crunchy, and fruity.