Begin by crushing 20 Golden Oreos into fine crumbs using a blender or food processor. Melt 5 tablespoons of unsalted butter in a microwave-safe bowl and mix with the Oreo crumbs. Press the mixture into an ungreased 8x8-inch baking dish and freeze for 30 minutes to set.

Combine the instant banana pudding mix with 1 ½ cups of whole milk in a mixing bowl. Whisk for 2 minutes until thickened and smooth. Set aside.

Mash one ripe banana in a large mixing bowl. Add 8 ounces of cream cheese, 1 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract. Blend until creamy and well-combined, then fold in 1 cup of Cool Whip until light and fluffy.

Layer sliced bananas over the cooled crust, then spread the cream cheese mixture on top, followed by pouring the banana pudding over it. Smooth with a spatula.

Top with the remaining Cool Whip and optionally sprinkle crushed Oreos on top. Cover and refrigerate for at least 2 hours to set.