Prepare the crust by combining Nilla Wafer cookie crumbs and melted butter. Press the mixture into an 8x8-inch baking pan and refrigerate for about 30 minutes.

Whip the heavy whipping cream and sugar in a large bowl until stiff peaks form, approximately 3-5 minutes.

In another bowl, beat the softened cream cheese until smooth. Gradually mix in the instant banana cream pudding powder.

Fold the whipped cream into the cream cheese mixture gently to maintain volume.

Spread the cheesecake filling evenly over the chilled crust and cover with plastic wrap.

Chill the bars for at least 8 hours or overnight to allow flavors to meld and the filling to set.

Slice the chilled bars into squares and serve with whipped topping and banana slices on top.