Instructions
Step 1: Crush the vanilla wafers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Reserve a handful of crumbs for garnish.
Step 2: Press the remaining crumbs into the bottom of a 9×13-inch dish to form a crust. No need to bake—set aside.
Step 3: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in half of the whipped topping until fully combined.
Step 4: Spread the cream cheese mixture evenly over the crust.
Step 5: In another bowl, whisk together the banana pudding mix and cold milk for 2 minutes until thickened. Spread this layer over the cream cheese mixture.
Step 6: Top with the remaining whipped topping and smooth it out evenly.
Step 7: Garnish with sliced bananas and the reserved vanilla wafer crumbs. Chill in the fridge for at least 4 hours, preferably overnight.
Storage Information
Store in the refrigerator covered tightly for up to 3 days. For best texture, slice and add fresh bananas just before serving if making ahead. Freezing is not recommended, as the pudding and bananas may lose their texture.
Continue on the next page