Prep your dish. Use a trifle bowl, a deep glass bowl, or a 9x13 pan. Clear sides show off the layers, but any deep dish works.

Make the whipped cream. If using heavy cream, beat it with powdered sugar, vanilla, and a pinch of salt to soft peaks. Set aside. If using whipped topping, keep it chilled until needed.

Whip the cream cheese (optional but recommended). Beat the softened cream cheese until smooth and fluffy. This keeps your pudding layer rich and stable.

Mix the pudding. In a large bowl, whisk instant pudding with cold milk for about 2 minutes until thick. Fold in the whipped cream or topping. If using cream cheese, whisk a scoop of pudding into the cream cheese to loosen it, then blend the rest together until smooth.

Layer 1: Wafers. Add a single layer of vanilla wafers to the bottom of your dish. Fit them snugly, but no need for perfection.

Layer 2: Bananas. Top with a layer of freshly sliced bananas. Keep slices about 1/4-inch thick so they hold their shape.

Layer 3: Pudding. Spoon a generous layer of the pudding mixture over the bananas, spreading to the edges to seal out air. A light sprinkle of cinnamon here is optional but lovely.

Repeat. Continue layering wafers, bananas, and pudding until you reach the top of the dish, finishing with a smooth, thick layer of pudding.

Top it off. Crumble a few wafers over the surface for a pretty finish. You can also add a few banana slices right before serving.

Chill. Cover and refrigerate for at least 4 hours, preferably overnight. The wafers soften and the flavors meld while it rests.

Serve. Scoop generously. For clean slices in a 9x13, chill overnight and use a sharp, thin knife to cut, then lift with a flat spatula.