Start by lining an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium bowl, stir together the crushed vanilla wafers and melted butter until the crumbs are fully moistened. Press this mixture firmly into the bottom of your prepared pan.

Put it in the fridge while you prepare the filling.

In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set aside.

In a separate large bowl, mix the softened cream cheese until smooth and creamy. Then, add the dry pudding mix and beat again until fully incorporated.

Gently fold the whipped cream into the cream cheese mixture until there are no streaks remaining.

Spread the filling evenly over the chilled crust and smooth the top.

Cover and refrigerate for at least 8 hours, allowing it to set completely.