No-Bake Banana Lasagna

In a medium bowl, stir together finely crushed Nilla wafers, melted unsalted butter, and kosher salt. Line the bottom of an 11×7 baking pan.

To make the cheesecake filling, beat the cream cheese and sugar in a large bowl until fluffy. Beat in heavy cream and vanilla until stiff peaks form.

In a medium bowl, combine pudding mixture and milk. Let the pudding sit for 5 minutes until it thickens. Fold pudding into cheesecake mixture.

Pour half the filling into graham cracker crust.

Add a layer of sliced bananas, then one of Nilla Wafers, then pour remaining half of filling over top.

Add another layer of sliced bananas and Nilla wafers.

Cover and refrigerate until set, at least 2 hours and up to overnight.

Top the lasagna with whipped cream and top with crushed Nilla Wafers.

Top with remaining banana slices and serve.