Start by crushing the Golden Sandwich Cookies in a food processor until they resemble fine crumbs, similar to wet sand. Melt the unsalted butter in a microwave-safe bowl, then combine with the cookie crumbs in a mixing bowl. Press the mixture firmly into the bottom of a 9x13-inch dish to form an even crust, and place it in the freezer to set for about 10 minutes.

While your crust is setting, whisk together the cold milk with the packet of Instant Banana Cream Pudding Mix in a large bowl. Use a hand mixer or whisk for about 2 minutes, until it thickens to a pudding-like consistency. Transfer the pudding to the refrigerator to chill briefly.

In a clean mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gradually fold in the whipped topping until fluffy and well combined.

Once your crust is set and pudding thickened, spread the cream cheese mixture evenly over the chilled crust. Arrange the fresh banana slices over the cream cheese layer, then gently pour the chilled pudding over the bananas.

Spread the remaining whipped topping over the pudding layer, smoothing it out. Cover the dish with plastic wrap or foil and refrigerate for 2 to 3 hours.

Before serving, garnish with additional banana slices and crushed Oreo pieces on top. Slice into squares and serve chilled.