The BEST Banana Pudding

In a stand mixer or large bowl, beat the heavy whipping cream on medium-high speed for 1 to 2 minutes until soft peaks form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Set aside.

In a stand mixer or large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until combined. Then, add the instant banana cream pudding mix, instant vanilla pudding mix, and whole milk. Beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.

Gently fold in two-thirds of the whipped cream mixture.

Start by lining a 9x13-inch baking dish with a layer of Nilla Wafers. Add half of the banana slices on top of the cookies. Spread half of the pudding mixture over the bananas, followed by another layer of Nilla Wafers. Add the remaining banana slices, followed by the rest of the pudding mixture. Top with the remaining whipped cream.

Cover and refrigerate for at least 4 hours, or overnight for best results.

Once chilled, garnish the top of your banana pudding with additional mini Nilla Wafers, banana slices, or wafer crumbs. Serve and enjoy!