Strawberry Cheesecake Banana Pudding

 Strawberry Cheesecake Banana Pudding 
Ingredients
1 box (3.4 ounces) instant vanilla pudding mix
2 cups cold whole milk
1 can (14 ounces) sweetened condensed milk
8 ounces full-fat cream cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
3 to 4 ripe but firm bananas, sliced into ¼-inch rounds
1 box (11 ounces) vanilla wafers, divided
1 cup strawberry puree
1 cup frozen whipped topping
Instructions
Make the pudding base
In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until thickened. Set aside.

Add cream cheese and condensed milk
In a separate medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until fully combined and lump-free. Add this mixture to the pudding and whisk until uniform.

Whip the cream
In a chilled bowl, whip the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form (about 3 to 4 minutes).

Fold everything together
Gently fold the whipped cream into the pudding-cream cheese mixture using a rubber spatula. Fold until no white streaks remain. Do not overmix, or the mousse will deflate.

Prepare the strawberry cream layer
In a small bowl, stir together the strawberry puree and the thawed whipped topping until evenly pink. Set aside.

Assemble the first layer
Choose a 9×13-inch baking dish or a large trifle bowl. Spread one-third of the pudding mixture evenly over the bottom. Top with a single layer of vanilla wafers (about 20 to 25 wafers). Arrange half of the banana slices over the wafers, then half of the strawberry slices. Dollop half of the strawberry cream mixture over the fruit and spread gently.

Repeat the layers
Add another third of the pudding mixture, another layer of wafers, the remaining bananas, the remaining strawberries, and the remaining strawberry cream.

Finish the top
Spread the final third of the pudding mixture over the top. Crush the remaining vanilla wafers (about 20 wafers) into coarse crumbs and sprinkle over the pudding. Garnish with a few reserved strawberry slices if desired.

Chill thoroughly
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours. The wafers will soften into a cake-like texture as they chill.

Serve cold
Scoop into bowls or cups directly from the dish. Serve chilled. Store leftovers in the refrigerator for up to 3 days (note that bananas will darken over time).