A rich and creamy twist on the classic banana pudding, layered with sweetened cream cheese, whipped topping, bananas, and buttery cookies.

1 (14 oz) can sweetened condensed milk
1 1/2 cups cold water
1 (3.4 oz) package instant vanilla pudding mix
3 cups heavy whipping cream
1 (8 oz) package cream cheese, softened
1 (12 oz) container frozen whipped topping, thawed
1 (11 oz) box vanilla wafer cookies (such as Nilla Wafers or Pepperidge Farm Chessmen)
4 to 5 bananas, sliced

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In a large mixing bowl, whisk together the sweetened condensed milk and cold water until combined.
Add the instant pudding mix and whisk for 2 minutes until well blended. Refrigerate for at least 5 minutes to firm up.
In a separate bowl, whip the heavy cream until stiff peaks form.
In another bowl, beat the softened cream cheese until smooth. Fold in the whipped topping until well blended.
Gently fold the pudding mixture into the cream cheese mixture until no streaks remain.
Fold in the whipped cream to form a light, fluffy pudding mixture.
In a 9×13 inch dish, layer the bottom with cookies.
Top with a layer of sliced bananas, followed by a layer of the pudding mixture.
Repeat layers, finishing with a layer of pudding and decorative cookies on top.
Refrigerate for at least 4 hours or overnight before serving.