1 1/2 Cups Finely Crushed Nilla Wafers
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted
2 pkgs (8 oz) Cream Cheese, room temperature
1 Can (20 oz) Crushed Pineapple, Well Drained
2 Cups Cold Milk
1 Large box Vanilla Pudding
2 Cups Heavy Whipping Cream
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 Cup Chopped Pecans
In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas.
Spread remaining whipped cream over pudding and sprinkle with pecans. Chill for 5 hours serving.