In a food processor, place vanilla wafers. Cover and process until finely crushed. Add vegetable oil spread. Cover and process until mixture begins to cling together. Transfer to a 2-quart square baking dish and press to cover the bottom of the dish. Bake in a 375 degrees F for 5 minutes or until lightly browned. Cool completely.
In a medium bowl, combine milk and pudding mix. Whisk for 1 to 2 minutes or until pudding is thickened. Fold in the 1/2 of a container dessert topping until combined.
In a medium bowl toss the 4 sliced bananas with lemon juice to coat. Layer half the banana slices over the cooled crust. Top with half the pudding mixture. Repeat with remaining bananas and pudding. Cover and chill for 4 to 24 hours.
To serve, cut into 9 squares. If desired, garnish with additional dessert topping and/or sliced almonds.