1. In a large bowl whisk the instant vanilla pudding mix with the cold milk for 2 to 3 minutes until thick and smooth, then let it sit to finish setting.

2. In a separate bowl beat the softened cream cheese until completely smooth, then mix in the sweetened condensed milk and vanilla extract until you have a silky mixture.

3. Fold the cream cheese mixture into the prepared pudding until fully combined, then gently fold in 2 cups of the whipped topping, leaving about 1 cup for garnish.

4. In a small bowl toss the sliced bananas with the lemon juice to help prevent browning. Hull and slice or chop the strawberries so they are ready for layering.

5. If you’d like a crumb base, lightly crush the vanilla wafer cookies and stir them with the melted butter until the crumbs are just coated. Otherwise keep the wafers whole or in larger chunks.

6. Spread a thin layer of the creamy pudding mixture over the bottom of a 9×13 inch dish or trifle bowl.

7. Add a layer of cookies or cookie crumbs over the pudding, then scatter a generous layer of strawberries and bananas over the cookies.

8. Spoon more pudding mixture over the fruit, spreading it to the edges, and repeat the layers of cookies, strawberries, bananas, and pudding until the dish is full, finishing with a pudding layer on top.

9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, so the flavors meld and the cookies soften into cake like layers.

10. Just before serving, top with the remaining whipped topping, extra sliced strawberries and bananas, and a sprinkle of cookie crumbs, then scoop into bowls and enjoy.