In a small bowl, combine the crushed wafers and the melted butter. Stir until well combined. Reserve 2 tablespoons of the mixture for topping.

Press the remaining crumbs evenly into the bottom of a 9x13 inch baking dish. You can do this with your hands or the bottom of a glass.

In a large mixing bowl, beat the cream cheese and sugar together until fluffy, about 2 minutes.

In a separate bowl, beat the heavy cream until stiff peaks form. Stir in the vanilla, and then fold the whipped cream into the cream cheese mixture.

Spread half of the cream cheese mixture evenly over the crust, spreading it into an even layer. Press the sliced bananas over the cream cheese.

In a separate bowl, beat the milk and pudding mix together. Spread the pudding over the bananas, and then top with Nilla Wafers. 

Spread the remaining cream cheese mixture over the wafers.

Sprinkle the reserved crumbs over the cream cheese layer.

Cover, and refrigerate lasagna for 2 hours (or up to 24 hours) before serving.

If desired, pipe swirls over the top, and place a Nilla wafter and banana slice on each swirl. This is optional, but it makes this dessert beautiful.