Pour half the filling into graham cracker crust. Add a layer of sliced bananas and crushed graham crackers, then pour the remaining half of the filling over top. Add another layer of sliced bananas and crushed graham crackers.
Top lasagna with whipped cream, sprinkle with crushed graham crackers, and top with remaining banana slices.
Refrigerate until cool and set, at least 2 hours and up to overnight covered. When ready to serve, slice into 8 slices and scoop into bowls.