Put the wafers in a zip-lock bag and crush them. A food processor works if you want it tidy, but I just used my hands and it was fine a little texture in the crumbs is actually nice, you don't need it perfectly uniform.

Pour the melted butter into the crumbs and mix until it looks like wet sand. Press it into the bottom of your springform pan with the back of a spoon, as evenly as you can get it.

Mix your two pudding packets with the milk and vanilla. The box says 2 cups of milk per packet, so 4 cups total I used 4 and my filling didn't set as firm as I wanted. I think 3 cups would've been better, so that's what I'm telling you to start with. Let it sit about 5 minutes and you'll see it thicken up.

Once it's set a bit, add the cream cheese. Make sure it's actually at room temperature or you'll be fighting lumps the entire time. Room temp cream cheese breaks down easily with just a whisk.

Then stir in the sweetened condensed milk. You can skip it and use regular or powdered sugar instead, but the condensed milk adds a richness that's hard to replicate. I'd keep it.

Pour some filling over your crust and spread it to the edges. Layer in Nilla wafers and banana slices there's genuinely no strict order here. I did pudding first, then cookies and bananas, then repeated until I ran out, and finished with crumbled cookies on top.