Instructions

1. Start by mixing up the vanilla pudding. To make things convenient, I like to use instant pudding because it’s so quick and easy.
   • To make the pudding using instant vanilla pudding mix, simply combine the pudding mix and cold milk in a medium-sized bowl. Set it aside. It will thicken up quite a bit by the time you need it again.
   • However, if you would rather use homemade vanilla pudding you can go ahead and make it instead and set it aside.
2. In a large mixing bowl, combine the cream cheese, butter, and powdered sugar together. Continue to mix it until smooth and creamy.
3. Next, you will want to add the pudding to the cream cheese mixture and mix until well combined. The mixture will be very liquidy.
4. Using a stand mixer or handheld electric mixer, whip together the heavy cream, sugar, and vanilla extract in a medium-sized bowl. Continue to beat until stiff peaks form. (When you lift the mixer out of the bowl the whipped cream will create little upward curls and keep its form.)
5. You can also use cool whip if you really want to make this recipe quick. I love using homemade whipped cream because I think the flavoring is the best, but quick and easy is a huge perk to using cool whip.
6. Gently fold in HALF of the whipped cream into the pudding mixture. Set both bowls aside.
7. In the 9×13 pan, line the vanilla wafers along the bottom of the pan. It does not need to be perfect and can overlap a bit if you need to.
8. I reserved a few of the cookies to crumble on top of the banana pudding just before serving. If you want to do that you will want to make sure to pull them out before you assemble the layers!
9. Next, you will spread the pudding mixture on top of the bananas. Try to spread it as evenly as you can all the way to the edge of the pan. Again, split the mixture for each layer.
10. Repeat the layer of cookies, layer of banana slices, and pudding until you fill up the pan or finish off the ingredients.
11. Use the remaining whipped cream and spread it evenly on top of the pan, making sure to get all the way to the edge of the pan. Place a few toothpicks into the top of the pudding and wrap the pan with a layer of plastic wrap. The toothpicks will prevent the plastic wrap from damaging the whipped cream.
12. Chill the banana pudding for at least 4 hours or overnight. The longer you allow it to sit the softer your crackers will get.
13. When you are ready to serve the banana pudding you can easily cover the holes with crushed cookies or use a spoon to smooth the layer after removing the toothpick.If you are planning on scattering crushed vanilla wafers on top, do it just before serving so that they will stay crunchy. I really liked the crunchy texture to the smooth and creamy texture of the pudding.