In a medium bowl, mix the vanilla wafer crumbs and melted butter; press into the bottom of a 9x13-inch baking pan.
In a large bowl, beat cream cheese and sugar with a hand mixer until well-blended. Fold in 1 1/2 cups of the whipped topping. Spread the cheesecake filling over the cookie crust, then arrange an even layer of the banana slices.
In a separate large bowl, whisk pudding mixes, vanilla extract and milk for 2 minutes, until thickened. Spread over banana slices. Top with remaining whipped cream. Refrigerate for 3-4 hours. Just before serving, grate some chocolate over the top. Store in refrigerator.
Notes
For a thicker crust, double the crust ingredients.
Line the baking dish with foil or parchment paper before pressing in the crumb crust, extending it over the ends of the dish. Use the ends of the foil or paper to lift the chilled dessert out for easy cutting.
To cut: For neater slicing, rinse your knife under hot water and wipe clean between cuts.
Garnish individual banana pudding bars with chocolate shavings, mini chocolate chips, or vanilla wafers. Love banana flavor? Add an extra banana slice on top!
To store: Cover and keep refrigerated for up to 3 days.