2 1/4 cup vanilla wafer crumbs, divided
3/4 cup sliced almonds, divided
1/4 cup granulated sugar
1/2 cup [1 stick] butter, melted
1/2 cup English toffee bits, divided
2 [8] oz cream cheese, softened
1/2 cup powdered sugar
1 tsp pure vanilla extract
3/4 cup caramel ice cream topping
5 medium bananas, peeled and sliced
20 oz Cool Whip, thawed [see cook's note]
2 [3.4] oz boxes instant vanilla pudding
3 cup whole milk

Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish. Melt the butter, then toss with 2 cup crushed vanilla wafer crumbs, 1/2 cup sliced almonds and 1/4 cup sugar. Reserve 1/4 cup sliced almonds to sprinkle on top. Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely. [Tip: Toast 1/4 cup sliced almonds for the topping for 3-5 minutes while the crust bakes.]

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