Step 1

Spray a 9x13” pan with non-stick spray. Dip Nilla wafers in 1/2 cup milk and line the bottom of the pan in a single layer. Set aside.

Step 2

In a large mixing bowl, beat cream cheese. Add in 3 cups milk, sweetened condensed milk, and 2 packages of instant banana cream pudding mix. Beat all ingredients until well combined and pudding starts to thicken. Spread half of the cream cheese pudding mixture over the nilla wafers.

Step 3

In a separate large mixing bowl, add heavy whipping cream, powdered sugar, french vanilla instant pudding and vanilla extract. With an electric mixer and whisk attachment, whisk on low until mixture expands. Turn setting to high and continue to whisk until stiff peaks form.

Step 4

Spread 1/3 of the whipped cream over the pudding layer. Repeat the layers.

Step 5

In a food processor or blender, crush about 1/2 cup Nilla wafers into fine crumbs. Top the cake with the crumbs. Cover with foil and freeze for 4-5 hours, or until the cake begins to firm.

Step 6

Score the cake into 12 servings, pipe whipped cream in the center of each piece, and garnish with mini nilla wafers and banana slices.

Step 7

If your cake is too hard when removed from the freezer, allow it to thaw a little before cutting.

Step 8

Whipped cream can be covered and placed in the refrigerator until your cake is finished setting in the freezer.