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Lightly grease 9x13 baking pan with cooking spray, set aside.
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In a bowl add heavy whipping cream, confectioner’s sugar and vanilla. Whip until stiff peaks form, 5 to 7 minutes. Remove from bowl and set aside.
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In a separate bowl, add the cream cheese whip until fluffy, 30 seconds. Add in sweetened condensed milk and beat until smooth and no lumps remaining, stopping and scrapping as needed. Add the dry pudding mix and mix well, then slowly stream in the milk and mix until combined.
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Add in ⅔ of the whipped cream to the pudding mix and fold it in gently until fully combined. Set aside.
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In prepared pan, place an even layer of Nilla wafers and top with an even layer of banana coins.
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Top with half of the pudding mixture and spread evenly. Repeat with another layer of Nilla wafers, followed by another layer of banana coins and the remaining pudding layer, spreading evenly. Top with ⅓ remaining whipped cream. Cover and refrigerate at least 8 hours.
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Just before serving, crush any remaining Nilla wafers and sprinkle over top with any banana coins.