Place 48 vanilla wafers in a large plastic bag and seal. With a heavy can or pin, crush the wafers until they are coarse crumbs. Pour into the bottom of an 8×12 dish.

Add the melted butter to the crumbs. Stir with a spoon until the crumbs are moist. Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes.

Remove the pan from the freezer. Evenly layer the banana slices on top of the crust.

In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar. Seal tightly with a lid. Shake vigorously for 3 minutes. Evenly pour the pudding mixture over the bananas. Top with a layer of vanilla wafers.

In a large mixing bowl, combine the softened cream cheese with the remaining sugar and vanilla. Beat until smooth and creamy. Fold the whipped topping in by hand. Evenly spread the cheesecake mixture on top of the pudding and wafers.

Cover and refrigerate for 1 hour before serving. Decorate with additional vanilla wafers before serving if desired.