For the crust:

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Remove 5 Nilla Wafers from the package (set them aside). Grind the remaining cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the mousse layer:

1. Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
2. In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted and melt. 
3. Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely and remove any pieces that did not dissolve. Stir the liquid gelatin into the melted chocolate and set it aside to cool.
4. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Using an electric mixer, beat 1 cup of heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
5. Next, beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed, and then add the melted chocolate and dulce de leche beating until it’s completely mixed into the cream cheese.
6. Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spreading evenly.
7. Slice the bananas and place in a circle working your way from the outside edge into the middle of the cake.

For the pudding layer:

1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Beat 1 1/4 cups of heavy cream on medium-high speed until it reaches soft peaks. Add the dry instant pudding mix and beat until it’s thick. Spread the mousse over the sliced bananas.
2. Cover and chill the entire cake for 3-4 hours until it’s set. 

For the topping:

1. Prepare another batch of whipped cream. Separate out about 1 ¼ cups of the prepared whipped cream to pipe the decorative border. Spread the remaining whipped cream over top of the cake.
2. Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with the remaining 5 Nilla wafers (crushed) and drizzle with dulce de leche.