Coarsely chop 2 ounces of Griff’s Coffee Toffee
Finely crush 24 of the cookies in a food processor or crush inside a plastic zip-top bag.
Combine the cookie crumbs with the melted butter and press into the bottom of an 8” x 8” baking dish.
Chill crumb mixture in the freezer for at least 30 minutes.
Combine the package of dry pudding mix with 1 1/2 cups of milk in a small bowl (mixture will be thick).
In a mixing bowl, mash one of the bananas and add the cream cheese.
Using a mixer or fork, cream together the mashed banana and cream cheese.
Slice the second banana and place on top of the crust in the baking dish.
Sprinkle half of the toffee over the bananas.
Spread the cream cheese mixture over the bananas and toffee.
Evenly spread the pudding layer over the cream cheese.
Spread the remaining whipped cream over the pudding layer.
Cover and refrigerate for at least two hours.
Slice the last banana and place on top of the whipped cream layer.
Sprinkle with the remaining toffee and crumbled cookies.
Slice into bars for serving, drizzle with chocolate syrup and enjoy!