First Step: Preheat and prep your pan. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 13×9-inch baking dish or line it with parchment for easier removal. Have a bowl ready for crushing the vanilla wafers and a measuring cup for the melted butter.

Second Step: Crush the cookies and combine with butter. Place 60 vanilla wafers into a food processor and pulse to fine crumbs, or put them in a sealed bag and crush with a rolling pin until you have about 1 and a half cups. Mix the cookie crumbs with one third cup melted butter until evenly coated.

Third Step: Press and bake the crust. Press the crumb mixture firmly into the bottom of the prepared 13×9-inch pan. Press tightly with the bottom of a glass or measuring cup so the crust holds together when you slice the bars. Bake the crust at 325 degrees Fahrenheit for 8 minutes, then remove and let cool in the pan for 10 minutes.

Fourth Step: Slice bananas and arrange them over the cooled crust. Use three ripe but firm bananas for the best texture; slice and spread them evenly across the crust. If you plan to serve much later, you can brush bananas lightly with lemon juice to slow browning, or add them just before serving.

Fifth Step: Make the pudding layers. Whisk together the two 3.4-ounce packages of vanilla instant pudding mix with 3 cups cold milk. Whisk for about 2 minutes until slightly thickened. Spread 2 cups of this pudding evenly over the banana layer. This forms the main creamy layer directly on the fruit.

Sixth Step: Create the mousse-style middle layer. Stir 1 cup of whipped topping into the remaining pudding (the pudding left should be about 1/2 cup if measured, but combine to reach a lighter mousse texture). Spread this pudding-whipped mixture over the first pudding layer. This gives a softer, airy middle layer that contrasts with the denser bottom pudding.

Seventh Step: Add the final topping. Top the bars with the remaining 1 and a half cups of whipped topping, spreading evenly. For extra texture, sprinkle additional crushed vanilla wafers or reserved cookie crumbs on top, or add banana slices right before serving.

Final Step: Chill and serve cold. Refrigerate the Banana Pudding Bars for at least 3 hours before slicing and serving. Chilling helps the pudding set and the layers to meld. For slightly softer crust and deeper flavor, chill overnight; just be aware the crust will soften over time. Slice into 16 bars for an average serving size. Serve cold and enjoy.