Preheat your oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, white sugar, and melted salted butter until fully incorporated. Press the mixture firmly into a greased baking pan. Bake for 6 minutes, until golden, then cool.

In a separate bowl, whisk cold milk and instant banana pudding mix together for about 2 minutes until thickened. Gradually add softened cream cheese, mixing until smooth. Cover and chill for at least 30 minutes.

In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form, about 3-5 minutes, then refrigerate.

In a skillet over medium heat, melt butter. Stir in dark brown sugar, banana liqueur, and ground cinnamon. Cook until bubbly, stirring frequently for about 2 minutes. Add sliced bananas and walnuts, cooking for an additional 4-5 minutes until soft and caramelized.

Layer the dessert in serving glasses by placing the graham cracker crust, followed by pudding, then whipped cream, and top with the warm Bananas Foster mixture.