• In a medium mixing bowl, whisk together the instant banana pudding and milk. Cover and refrigerate until thickened.
• In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Once smooth and creamy, add 1 ½ cups of whipped topping and beat until blended. Reserve remainig whipped topping for decoration and set aside.
• Peel the bananas and slice into ½ inch thick rounds if making Trifle or serving cups right away, otherwise wait to cut bananas before serving cups.

20 Individual 9 oz Cups

• Prepare 30 wafer cookies by crushing them in a resealable bag to resemble a chunky texture.
• Divide crushed wafer cookies onto the bottom of each of your cups.
• Evenly divide the pudding on top of the cookie layer inside each cup.
• Crush remaining 30 cookies in a resealable bag then divide evenly amongst cups.
• Add "cheesecake" layer divided evenly to all of your cups.
• Cover and refrigerate to allow the cookies to soften, if needed. Ideally no more than 1-2 hours.
• Right before serving lay 5-6 slices of banana flat on top of the cheesecake layer.
• Place a generous dollop, or piping of whipped topping on each cup and garnish with a wafer and banana slice, if desired. Serve.

Large Pan Trifle

• Line a 3-quart 9x13 inch glass dish with a single layer of the vanilla wafer cookies. Pour the prepared banana pudding recipe over the cookies and gently spread out evenly with a spatula.
• Add the bananas to the dish over the vanilla layer.
• Dollop the “cheesecake” mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
• Top the cheesecake layer with an even layer of the vanilla wafer cookies.
• Right before serving, scoop the reserved whipped topping into a small resealable bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping, banana slices and crushed or whole cookies, if desired.