Banana Pudding Bars in 30 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch square baking pan.
2. Bake the crust at 350°F (175°C) for 10 minutes until the edges are mahogany-colored and fragrant. Remove from oven and cool completely.
3. Whisk the instant banana pudding mix into cold whole milk and let it set for 5 minutes.
4. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth, then slowly fold the set pudding mixture into the cream cheese.
5. In a third bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form, then gently fold the whipped cream into the pudding base using a rubber spatula.
6. Scatter a thin layer of crushed vanilla wafers over the cooled crust, then layer the sliced banana coins evenly across the wafers.
7. Pour the creamy banana mixture over the top and smooth with an offset spatula until level. Garnish with remaining vanilla wafers.
8. Chill in the refrigerator for at least 4 hours before lifting by the parchment overhang and slicing into 24 squares.