No-bake Banana Pudding

I've posted this recipe before on another blog (the Wooden Spoon)...that I have been majorly slacking on contributing too for several months!! But I wanted to include them here on my personal blog as well, so over the next few days I'll be posting them here. I am a sucker for homemade banana pudding, and I'm disappointed in myself for not making any yet this summer.  What's summertime without banana pudding!?  If you ask around, almost everyone will agree that oven baked banana pudding is better than no-bake versions. I have made both, and let me tell you, if you stick with this no-bake recipe, you'll never go through the hassle of a double boiler with a baked version again. This recipe is easy, and if you're like me, the benefit of making a pretty presentation with your banana pudding will seal the deal.  (Yes, I bought a trifle dish just for this very purpose!)

Ingredients:

1 (8 oz.) package cream cheese (room temp)

1(14 oz.) can sweetened condensed milk

1 (5 oz) package instant vanilla pudding mix 

3 cups cold milk

1 lemon (juiced)

1 tsp. vanilla extract

1 (8 oz.) container frozen whipped topping (thawed) 

3-4 bananas (sliced)

1/2 box vanilla wafers

Directions:

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla extract until smooth. Fold in 1/2 the whipped topping. (Mixture will be thin at this point). Line the bottom of a 9x13 inch dish (or dish of your choice) with vanilla wafers. Dip banana slices into lemon juice (to prevent browning), and arrange slices evenly over wafers. Spread with a layer of pudding. Repeat layering, making sure to end with a pudding layer on top. Top with remaining whipped topping. Chill in fridge for a few hours until thickened.