Instructions

• Preheat nothing — this is a no-bake recipe. Line a 9×9 baking dish with parchment paper, leaving an overhang on two opposite sides to lift the bars out later.
• In a small bowl combine 2 cups crushed vanilla wafers and 2 tablespoons granulated sugar. Stir to combine, then add ½ cup melted and cooled salted sweet cream butter. Stir until all crumbs are evenly coated with butter.
• Press the buttered crumb mixture firmly and evenly into the bottom of the prepared 9×9 pan to form the crust. Place the crust in the refrigerator while you make the filling.
• Prepare the whipped topping for use: you will need two 16‑ounce containers thawed. From one 16‑ounce container measure out 1¼ cups and set that 1¼ cups aside for the filling. Leave the remainder of that same container sealed or reserved for piping swirls later. Do not use the reserved portion for the filling. The second full 16‑ounce container will be used to spread over the filling later.
• In a stand mixer or large bowl with a hand mixer, beat 16 ounces softened cream cheese with 1/3 cup granulated sugar on medium-high for 1 to 1½ minutes, until smooth and no lumps remain. Scrape down the sides and bottom of the bowl as needed.
• Add the 3.4‑ounce banana cream instant pudding mix to the cream cheese mixture and beat just until combined and smooth.
• Lower mixer speed to low and add the 1¼ cups of thawed whipped topping you set aside in step 4. Mix on low just until incorporated.
• While mixing on low, slowly drizzle in 1¼ cups half-and-half. Mix only until the half-and-half is fully incorporated and the filling is smooth. Scrape the bowl and fold gently once if needed to ensure everything is combined.
• Spread the banana cheesecake filling evenly over the chilled crust.
• Open the second full 16‑ounce container of whipped topping and spread the entire container in an even layer over the filling.
• Cover the pan and chill in the refrigerator for at least 6 hours or up to overnight to firm up.
• When ready to serve, lift the chilled cheesecake slab from the pan using the parchment overhang. Place on a cutting board. Using a large, sharp knife, cut into 3 rows by 3 rows to make 9 bars total; wipe the knife clean between cuts for neater slices.
• Evenly sprinkle 2 tablespoons crushed vanilla wafer crumbs (optional garnish) over the top of the bars.
• Add decorative swirls and final garnish: put the remaining whipped topping from the first container (the portion reserved in step 4) into a piping bag fitted with a large open star tip (or transfer to a zip-top bag and snip a corner). Hold the tip about ½ inch above the center of each bar and pipe a single star-style swirl on each one.
• Top each piped swirl with one slice of ripe banana and one whole vanilla wafer (use the 9 banana slices and 9 wafers from the ingredient list). Serve immediately.