No-Bake Banana Pudding Lasagna (Easy & Creamy!)

In a medium mixing bowl, mix together all base ingredients until well combined.
Press into a rectangle baking dish (I used a 12x9 dish). Place in the freezer while preparing the filling.
Mix cream cheese and sugar until smooth using a stand mixer. Add the heavy cream and vanilla extract, whip until stiff peaks form.
In a separate bowl whisk together the vanilla pudding and milk, allow it to thicken for 10-15 minutes.
Gently fold the pudding mixture through the cream cheese mixture.
Pour half of the filling mixture over the prepared biscuit base.
Add a layer of sliced banana and Nilla wafers. Top with remaining filling and another layer of sliced bananas and wafers. Add a thin cheesecake layer on top, to cover the bananas (so they don't brown in the fridge).
Chill in the fridge, covered, for 2 hours or overnight.
To serve, top with whipped cream or Cool Whip, crushed Nilla wafers, and sliced bananas.