Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9-inch pan.
3. Combine butter and 2/3 cup confectioners' sugar.
4. Beat until fluffy.
5. Add flour and baking powder, and ground vanilla wafers; beat until blended.
6. Press dough into bottom of pan.
7. Bake 30 to 35 minutes or until golden brown.
8. Cool completely in pan on a wire rack.
9. Line top of cooled crust with whole vanilla wafers and banana slices.

For the Filling:

1. Beat whipping cream in a chilled bowl at high speed until soft peaks form.
2. In a separate bowl beat together cream cheese and 1 cup confectioners' sugar until creamy.
3. Fold in vanilla and 1-1/2 cups whipped cream {reserve the remaining whipped cream for topping).
4. Spread over baked crust.

TIP: Use a butter knife or off set spatula to get the filling down into the crevasses on the sides of the baking dish.

1. Refrigerate while making the third layer.

For the Topping:

1. Stir together pudding mix and 2 cups of milk as directed on package.
2. Refrigerate 5 minutes.
3. Fold in remaining (1 cup) whipped cream.
4. Spread over cream cheese layer.
5. Refrigerate at least 2 hours or until chilled.