This recipe is so good. really. I stole it from allrecipes.com, as usual, and the great thing is that it is easy peasy. In fact, so easy a caveman could do it:)
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1 (12 ounce) package vanilla wafers
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk until creamy.
Add pudding mix, cold milk and vanilla and beat until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Start out with your ROOM TEMPERATURE cream cheese and whip it. whip it good. into shape. sorry. Apparently, it is very important that the cream cheese is room temp, otherwise you'll end up with a lumpy texture. ewww.
Then add your condensed milk. yum.
Now beat it mercilessly until it is creamy like this.
Then add the pudding mix, COLD MILK *has to be cold peeps*, and vanilla, and then you beat it.
Whilst the above is mixing, line your pan *or bowl, or mouth, or whatever, it really doesn't matter what container you use* with a layer of nilla wafers and 2 of the bananas. And you can layer all of the nillas and bananas altogether or however, as long as it all gets in there somehow. I'm not creative AT ALL, so I did this simple way.
Now add half of the thawed whipped topping. FOLD it in, don't whip it this time. I couldn't fold the mixture and take a picture at the same time, so imagine:)
Pour half of the pudding mixture over the nillas and bananas and then add another layer of nillas and the remaining 2 bananas. The original recipe says one layer and only half a box of nillas, but trust me, a whole box makes it better!
Pour the rest of the pudding mixture over the top and then frost the top of the pudding with the remaining cool whip. Crumble up some nillas and add it to the top. Cover, and put it in the fridge for a couple of hours. then...EAT!