Preheat the oven to 350°F.

Crush 75 vanilla wafers into fine crumbs (use a food processor or place wafers in a sealed plastic bag and crush with a rolling pin). In a medium bowl, combine the wafer crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture evenly into the bottom of a 9x13-inch pan.

Bake the crust for 10 minutes. Remove from the oven and let it cool completely in the pan.

In a large bowl, use an electric mixer to beat 8 ounces cream cheese (room temperature) and 1 cup heavy cream together until smooth. Add 1 cup powdered sugar and beat until the mixture is smooth and creamy.

Spread the cream cheese filling evenly over the cooled crust.

In a medium bowl, whisk 1 (5.1-ounce) box instant vanilla pudding mix with 2 cups milk until the pudding starts to thicken (about 1–2 minutes). Pour the pudding evenly over the cream cheese layer and spread gently.

Thinly slice 3 ripe bananas and arrange the slices in a single layer over the pudding.

In a clean bowl, beat 2 cups heavy cream with 1/2 cup powdered sugar using an electric mixer until stiff peaks form. Spread the whipped cream over the banana layer.

Sprinkle 1/3 cup chopped toasted pecans and 1/3 cup toasted sweetened shredded coconut evenly over the whipped cream.

Refrigerate for at least 1 hour before serving.