Line an 8" x 8" pan with parchment paper. In a medium bowl, combine crushed Nilla Wafers, melted butter, granulated sugar, and a pinch of salt. Press the mixture evenly into the prepared pan. Freeze until ready to use.

In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese until fluffy and smooth. Add the sugar and beat until combined. Gently fold in the whipped topping.

In a separate medium bowl, whisk together the milk and banana pudding mix. Refrigerate until thickened, about 5 minutes. Fold this mixture into the cream cheese mixture until well combined.

Pour the filling over the prepared crust and smooth into an even layer. Freeze until firm, at least 6 hours or overnight.

Slice the cheesecake into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.