Crust:

• 2 cups vanilla wafer crumbs (about 3 cups cookies)
• ½ cup unsalted butter, melted
• 1 tablespoon sugar

• ¼ teaspoon kosher salt

  Filling:

• ¾ cup chopped semisweet chocolate

• ⅓ cup plus ¼ cup heavy whipping cream, divided
• 2 medium bananas, sliced
• 1 (3.4-ounce) box banana cream instant pudding mix

• 1 cup whole milk

  Topping:

• 1 cup heavy whipping cream

• ¼ cup confectioners’ sugar
• ¼ teaspoon vanilla extract
• Garnish: chopped chocolate, banana slices

1. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
2. For crust: In a medium bowl, stir together all ingredients. Press into bottom of prepared pan. Freeze until firm, about 15 minutes.
3. For filling: In a medium microwave-safe bowl, cook chocolate and ⅓ cup cream on medium in 30-second intervals, stirring between each, until mixture is melted and smooth (1½ to 2 minutes total). Spread chocolate mixture onto crust.
4. Top with banana slices.
5. In a medium bowl, beat pudding mix, milk, and remaining ¼ cup cream with a mixer at medium speed until very thick, about 2 minutes. Spread onto bananas.
6. For topping: In a medium bowl, beat all ingredients with a mixer at high speed until stiff peaks form. Spread onto pudding mixture.
7. Cover and refrigerate for at least 4 hours before serving or up to 8 hours. Using excess foil as handles, remove from pan, and cut into bars. Garnish with chocolate and banana, if desired.