• Begin by preparing a 9x9 inch baking dish with parchment paper for easy removal.

For Crust:

• Combine crushed Nilla wafers, melted butter, brown sugar, and a pinch of salt in a medium bowl, mixing until thoroughly combined and moist.
• Firmly press the mixture into the base of the lined dish to form an even layer, then refrigerate while preparing the filling.

For Filling:

• Using an electric mixer, beat together the softened cream cheese and powdered sugar in a large bowl until smooth.
• Incorporate sour cream and vanilla extract, mixing until fully combined.
• Add the instant banana pudding mix, continuing to mix on medium speed until fully blended, making sure to scrape the bowl as necessary.
• Pour in heavy whipping cream and beat the mixture until it is smooth and begins to thicken.
• Evenly distribute the filling over the cooled crust. Cover and chill in the refrigerator for at least 6 hours, or overnight if possible for the best flavor.
• Once ready to serve, lift the dessert from the dish and cut into squares. Top each square with whipped cream, banana slices, and additional Nilla wafers for garnish.