CRUST

1. Preheat oven to 325 degrees. Butter or spray the bottom of a 9 x 13 baking dish.
2. Add the cookie crumbs, butter, sugar and salt to a medium bowl and mix well. Make sure the crumbs are fine so they will stick together better.
3. Spread the crumbs over the bottom of the baking dish. Using the bottom of a measuring cup, pat the crumbs down and evenly in the bottom of the baking dish.
4. Bake for about 8 to 10 minutes, long enough to set the crust but not brown it. Refrigerate the crust for 1 hour  or until chilled before adding the filling.

FILLING

1. Add the whipping cream, powdered sugar and 1 box of the pudding to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the whipping cream is thick. Transfer the whipping cream to a smaller bowl and refrigerate, while you beat the cream cheese.
2. To the same mixing bowl, add the cream cheese. Beat the cream cheese on medium-high speed until it’s creamy and smooth, (free of any lumps). Add all of the second box of pudding except for 1 tablespoon and the milk. (Reserve the 1 tablespoon for the topping). Beat the cream cheese, milk and pudding together until well combined. Fold in the whipped cream and mix on low or with a spatula to combine. 
3. Spread the filling evenly over the chilled crust. Cover the dish with plastic wrap and refrigerate several hours or overnight.

TOPPING

1. Add the heavy whipping cream, powdered sugar and dry pudding mix to the bowl of a stand mixer. Beat on high until the whipping cream is very thick. 
2. Fill a piping bag fitted with your favorite tip two-thirds full of the whipping cream. Using a knife, score the top of the dessert into 12 servings. Squeeze out a generous amount on the top of each serving.  

GARNISH

1. Place banana slices and whole cookies on top.
2. Garnish with a sprinkling of cookie crumbs if desired.