Banana Pudding Cake with Cream Cheese Frosting and Vanilla Wafers

1. In a mixing bowl, combine cold milk, vanilla extract, sugar, and the box of banana cream pudding mix.
2. Beat with a hand mixer for about 2 minutes, or until thick and creamy. Let it sit for 5 minutes at room temperature to fully set. Do not refrigerate yet — keep it at room temp until ready to assemble the cake.

3. Make the Cream Cheese Frosting

1. In a large bowl, cream together the cream cheese and butter until smooth and fluffy, about 2–3 minutes.
2. Add the vanilla extract, then gradually mix in the powdered sugar, 1 cup at a time, until thick, creamy, and smooth.

4. Assemble the Cake

1. Place the first cake layer on a serving board or cake stand. Spread a thin, even layer of cream cheese frosting across the top. Using a spoon or offset spatula, create a shallow well in the center, leaving about a 2-inch border around the edge.
2. Spoon banana pudding into the center well. Crumble vanilla wafers over the pudding layer, then lightly drizzle with condensed milk.
3. Repeat this process with the second layer: spread cream cheese, fill the center with pudding, top with crushed wafers, and drizzle.
4. Add the final cake layer and frost the entire exterior of the cake with the remaining cream cheese frosting. Smooth the sides and top as desired.
5. Press crushed vanilla wafers around the bottom edge or entire sides of the cake. On the top, spoon a layer of banana pudding over the frosting near the edge, then sprinkle more wafer crumbs and drizzle with condensed milk.
6. Let the cake sit at room temperature. Do not refrigerate, as chilling can firm up the frosting and dry the cake layers.

Storage

This cake is best enjoyed fresh at room temperature. If needed, store in a cake container on the counter for up to 24 hours. Leftovers can be loosely covered and stored in the refrigerator for up to 2 days. Allow to come to room temperature before serving for best texture and flavor.