Ingredients

Scale

For the pudding layer:

1 (5.1 oz) package instant vanilla pudding mix
2 ¾ cups cold whole milk

For the cream cheese layer:

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 teaspoon pure vanilla extract

For the whipped cream:

2 cups heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Additional layers:

1 box Nilla Wafers (about 11 oz)
4–5 ripe bananas, sliced
Optional: crushed Nilla Wafers and banana slices for garnish

Instructions

1. Prepare the Pudding

In a large bowl, whisk together the vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken. Set aside in the fridge for 10 minutes to fully set.

2. Make the Cream Cheese Filling

In a medium mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk and vanilla extract, beating until fully combined and silky. Fold the prepared vanilla pudding into the cream cheese mixture. Set aside.

3. Whip the Cream

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Reserve half for topping the dessert, and fold the other half gently into the pudding mixture for added lightness.

4. Assemble the Layers

In a 9×13-inch glass dish or trifle bowl, begin layering:

A base of Nilla Wafers
A layer of banana slices
A generous layer of the pudding-cream cheese mixture

Repeat these layers until all ingredients are used, finishing with a layer of whipped cream on top. Garnish with crushed Nilla Wafers and extra banana slices if desired.

5. Chill and Serve

Refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the dessert to firm up. Serve chilled with a big spoon and a smile.