Ingredients
1 box (11–12 oz) vanilla wafers, plus extra for topping if desired
4–5 ripe bananas, sliced
1 box (5.1 oz) instant vanilla pudding mix
2 cups cold milk
1 can (14 oz) sweetened condensed milk
1 package (8 oz) cream cheese, softened to room temperature
1 tub (8 oz) Cool Whip, thawed
Optional Christmas toppings: crushed vanilla wafers, white chocolate shavings, festive sprinkles, extra banana slices
Instructions
Make the pudding base: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until the mixture thickens slightly.
Stir in the sweetened condensed milk until completely smooth and combined. Set the bowl aside.
Cream the cream cheese: In a separate bowl, beat the softened cream cheese with a hand mixer (or stand mixer) until smooth, creamy, and free of lumps.
Gently fold the whipped cream cheese into the pudding mixture, stirring until fully blended and silky.
Fold in Cool Whip: Add about half of the Cool Whip to the pudding mixture and gently fold until the filling is light and fluffy. Reserve the remaining Cool Whip for topping.
Assemble the banana pudding: In a large trifle dish or 9×13-inch baking dish, start with a single layer of vanilla wafers on the bottom.
Add an even layer of sliced bananas over the wafers.
Spoon and spread a layer of the pudding mixture over the bananas, smoothing it to the edges.
Repeat the layers—wafers, bananas, pudding—until all ingredients are used, finishing with a pudding layer or leaving room for topping.
Spread the reserved Cool Whip evenly over the top as the final layer.
Chill: Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor and texture.
Optional Christmas touches: Just before serving, sprinkle the top with crushed vanilla wafers, shaved white chocolate, and festive holiday sprinkles. Add fresh banana slices right before serving to keep them from browning.
Serve cold, scoop into bowls, and enjoy!
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