Start with crushing the vanilla cookies or Nila wafers. Place them in a zip-lock bag and crush them with the help of a rolling pin.

Add crumbled cookies, butter, and sugar to a medium mixing bowl.

Fold them together until well combined.

Now prepare an 8-inches spring foam pan or casserole dish by spraying the cooking oil over them.

Add the prepared crumbs to the pan. Press it down and on the sides firmly and into a thin layer.

Let it refrigerate until we start preparing the filling.

Prepare the Banana cream pudding according to the packet instruction.

Whisk the pudding, condensed milk, and whipped cream at low speed in a large mixing bowl.

Pour the mixture over the wafer crust and flatten it out with the help of the back of the spoon.

Refrigerate the pie for 1 to 2 hours and 4 hours for maximum time.

Midway through the refrigerating, pour the whipped cream over the pie. Spread and flatten it out with the help of the back of the spoon.

Cover the surface with banana slices.

Drizzle the caramel sauce over the bananas and sprinkle the wafer crumbs over it.

Continue refrigerating the Banana cream pie.

Serve cold and enjoy!