Step 1: Preparing the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are fully coated with the butter.
3. Press the mixture into the bottom of a square baking pan or individual serving dishes like wine glasses for a fun presentation. You’ll want to press the crumbs firmly into the dish so that the crust holds together when it’s cut or served.
4. Bake the crust in the preheated oven for about 6 minutes, or until golden and slightly firm. Set aside to cool while you prepare the other components.

Pro Tip: If you don’t have a baking pan, you can also press the crust into small jars or glasses for individual servings. This not only makes serving easy but also adds a touch of elegance to the presentation.

Step 2: Making the Pudding

1. In a mixing bowl, whisk the banana pudding mix with cold milk for about 2 minutes, until it thickens to a creamy consistency.
2. Add the softened cream cheese to the mixture and use a stand or hand mixer to blend everything together. This step ensures the pudding has a smooth, cheesecake-like texture that will contrast beautifully with the crunchy graham cracker crust.
3. Place the pudding mixture in the fridge until you’re ready to assemble the dessert.

Pro Tip: If your pudding isn’t thickening as much as you’d like, let it sit in the fridge a little longer—it will firm up nicely. You can also whisk it for a little longer to help it along.

Step 3: Preparing the Whipped Cream

1. In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract using a stand or hand mixer. Start on low speed and gradually increase to high.
2. Continue whipping for about 3-4 minutes, or until stiff peaks form. The whipped cream should hold its shape but not be too stiff or dry.
3. Chill the whipped cream in the fridge until you’re ready to use it.

Pro Tip: Be careful not to overwhip the cream, as it can turn into butter. Stop once you see soft peaks forming and the cream appears light and airy.

Step 4: Making the Banana’s Foster

1. In a large skillet, melt the butter over medium heat. Add the dark brown sugar, banana liqueur, vanilla extract, and cinnamon. Stir until the sugar dissolves and the mixture begins to bubble.
2. Once it’s bubbling, add the sliced bananas and walnuts. Cook for about 4-5 minutes, stirring occasionally, until the bananas are hot and softened. The sauce should be thickened and glossy, and the bananas should be warm but not mushy.
3. Remove from heat and set aside to cool slightly.

Pro Tip: If you don’t want to use alcohol, simply skip the liqueur. The cinnamon and vanilla will still give you a warm, comforting flavor without the added booziness.

Step 5: Assembling the Dessert

1. Once all the components are ready, it’s time to assemble! Start by spooning a layer of graham cracker crust into the bottom of each serving glass or dish.
2. Next, add a generous layer of the banana pudding mixture, followed by a layer of whipped cream.
3. Spoon the warm banana’s foster mixture over the whipped cream and top with extra chopped walnuts if desired.

Pro Tip: You can prepare this dessert ahead of time and refrigerate it until you’re ready to serve. Just keep the banana’s foster separate until serving to avoid sogginess in the layers.