Step 1

For the crust, set aside 1/2 cup of crushed Nilla wafers and add the rest to a 9" pie dish. Sprinkle over the granulated sugar and pour in the butter.

Step 2

Use a fork to mix and combine, then use your hands to firmly press the crust mixture evenly across the bottom of the dish.

Step 3

For the whipped cream topping, add whipping cream, 3/4 cup powdered sugar, 1 teaspoon vanilla, and a generous pinch of salt to a medium-sized mixing bowl.

Step 4

Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes, or until stiff peaks form. Once the cream holds its shape when the beaters is turned upside down, it is ready. Transfer to the refrigerator until ready to use.

Step 5

To make the filling, in a large mixing bowl, combine the jello dry mix with 1 1/2 cup cold milk and whisk to combine. Set aside for 5 minutes to thicken.

Step 6

Add the cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract to the pudding mix and mix on low until just combined. Increase speed to medium-high and mix until smooth.

Step 7

Scoop half of the filling over the crust and spread to the edges. Add a single layer of sliced bananas and sprinkle the remaining Nilla wafer crumbs over the bananas. Add the remaining filling over the top and spread to the edges once more.

Step 8

Top with the prepared whipped cream and transfer to the refrigerator for 3-4 hours. Serve and enjoy!