Prepare the Pudding Base:

1. If using cream cheese, place the softened cream cheese in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes until smooth and creamy with no lumps.
2. Add the sweetened condensed milk to the cream cheese (if using) and beat until fully combined and smooth, about 1 minute.
3. Add the cold whole milk and instant vanilla pudding mix to the bowl. Beat on medium speed for 2 minutes until the mixture thickens and becomes smooth and creamy. The pudding will start to set quickly.
4. If using sour cream or Greek yogurt, fold it in gently with a spatula until fully incorporated. This adds extra creaminess and a subtle tang.
5. Add the vanilla extract and stir to combine. Set aside while you prepare the other components. The pudding will continue to thicken as it sits.

Prepare the Bananas:

6. Slice the bananas into ¼-inch thick rounds just before assembling. If making ahead, toss the banana slices gently with lemon juice in a bowl to prevent browning. Set aside.

Assemble the Banana Pudding:

7. Choose your serving dish—a trifle bowl, 9×13 pan, large glass bowl, or individual cups all work beautifully.
8. First Layer: Spread a thin layer of pudding (about ¾ cup) on the bottom of your dish. This prevents the bottom cookies from getting too soggy.
9. Second Layer: Arrange a layer of vanilla wafer cookies over the pudding. You can stand them up around the edges for visual appeal in a trifle bowl, or lay them flat in rows. Slightly overlap the cookies to create a complete layer.
10. Third Layer: Arrange a layer of banana slices over the cookies, covering them completely. Use about one-third of your sliced bananas.
11. Fourth Layer: Spread about one-third of the remaining pudding over the banana layer, covering the bananas completely to prevent browning.
12. Repeat Layers: Continue layering cookies, bananas, and pudding two more times, ending with a layer of pudding on top. Make sure the top layer of pudding completely covers any bananas to keep them from turning brown.
13. Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the cookies to soften and the flavors to meld.

Make the Whipped Cream Topping:

14. About 30 minutes before serving, make the whipped cream. Make sure your heavy cream is very cold—you can even chill your bowl and beaters for 10 minutes in the freezer for best results.
15. Pour the cold heavy whipping cream into a large, chilled bowl. Beat with an electric mixer on medium-high speed until the cream starts to thicken, about 1-2 minutes.
16. Add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form, about 2-3 more minutes. The whipped cream should hold its shape when you lift the beaters. Be careful not to overbeat or it will become grainy.

Final Assembly:

17. Remove the banana pudding from the refrigerator and remove the plastic wrap.
18. Spread or pipe the whipped cream over the top of the chilled pudding, creating an even layer or decorative swirls.
19. Garnish with crushed vanilla wafers, additional banana slices, and whole vanilla wafers arranged decoratively on top if desired.
20. Serve immediately, or refrigerate for up to 2 hours before serving. The whipped cream is best enjoyed fresh.
21. Scoop into bowls or plates, making sure each serving has all the delicious layers.