Instructions
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To the bottom of the 9×13 dish, cover evenly with half of the vanilla wafers. Add the bananas, sliced into 1/4 to 1/2 inch thickness, to the top of the wafers.
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In the medium bowl, use a hand mixer to combine the milk and pudding mix.
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In a large bowl, using the hand mixer combine the cream cheese and condensed milk together until smooth. Once smooth use a rubber spatula to fold in the whipped topping.
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Fold the pudding into the cheese mixture until well incorporated.
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Pour the mixture over the cookies and bananas, covering with the remaining cookies.
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Refrigerate until ready to serve, at least 1 hour.
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Notes
Storage
Kept in an airtight container in the fridge, the banana pudding will last up to 4 days. The wafer cookies will continue to get softer and softer.
