Mix cookie crumbs and butter; press onto bottom of 13 x 9 dish. Refrigerate until ready to use.
Beat cream cheese, sugar and 2 T milk in medium bowl with whisk until well blended. Stir in 1 cup whipped topping; spread over crust. Top with bananas.
Beat pudding mixed and 3 1/4 cup milk with whisk, 2 minute spread over bananas. Let stand 5 minutes or until thickened; cover with remaining whipped toppings. Refrigerate 4 hours. Top with cherries, nuts and syrup just before serving.