Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 9×13 inch baking dish or large trifle bowl
- Measuring cups and spoons
- Sharp knife and cutting board
Step-by-Step Instructions
I always start by tackling the cream cheese. Getting it truly softened is the secret to a silky-smooth filling without any lumps. I take it out of the fridge at least an hour ahead, but if I’m in a pinch, I’ll pop the unwrapped block on a plate for 10-15 seconds in the microwave. In my large mixing bowl, I beat the cream cheese with my electric mixer on medium until it’s completely smooth and fluffy. This takes about two minutes. Then, I pour in the entire can of sweetened condensed milk. I beat these two together for another two minutes until the mixture is homogenous, pale, and gorgeous. Scraping down the sides of the bowl with my spatula here is a must to ensure everything is incorporated.
Next, I whisk the instant pudding mix with the 1 ½ cups of cold milk in a separate medium bowl. I learned the hard way that using warm milk results in a runny, sad pudding that won’t hold layers. I whisk vigorously for a full two minutes until it’s very thick and just beginning to set. Immediately, I scrape this pudding into my cream cheese mixture. The reason for adding it now is to stop the pudding from setting up too firmly on its own. I fold them together gently with the spatula at first, then use the mixer on low for just 30 seconds to blend completely. The smell at this stage is incredible.
Now for the magic: folding. I add in the vanilla extract and about two-thirds of the thawed whipped topping. I ditch the mixer here and use my trusty spatula to fold everything together. Folding, rather than stirring aggressively, keeps the filling light and airy. I go slow, turning the bowl as I gently lift and fold from the bottom. Once no white streaks remain, I’m ready to assemble. I grab my 9×13 dish and spread a thin, even layer of the cream mixture on the bottom—this acts as glue for the first layer of wafers.
Here’s the fun, rhythmic part of building the layers. I place a single layer of vanilla wafers over the cream. Then, I slice my bananas directly over the dish so they can lay evenly on the wafers. I immediately cover the bananas with a generous portion of the cream mixture—this seals them in and prevents excessive browning. I scatter a handful of sliced strawberries over the cream. Then, I repeat: wafers, bananas, cream, berries. I finish with the remaining cream mixture, smoothing the top beautifully. Finally, I dot the top with the last of the whipped topping and artfully arrange my prettiest strawberry slices on top. The waiting game is the hardest part, but it’s essential.(See the next page below to continue…)