Banana Cream Delight has layer after layer of creamy goodness. A vanilla wafer crust, a cream cheese layer, a banana pudding layer, and whipped cream make this an amazingly delicious southern dessert.

 
I like to top it off with chopped toasted pecans and coconut, but you could leave them off if you wish.
This is a no-bake dessert (except the crust) that is perfect for the warmer months. It’s like Banana Cream Pie in a pan and it’s wonderfully easy to make and serves a crowd.

 
How to make Banana Cream Delight:
You’ll start by making a crust for crushed vanilla wafers, a little sugar, and melted butter. You can either put the vanilla wafers in a food processor to quickly turn them into crumbs or you can put them into a ziptop bag and beat them with a rolling pin. Great way to get out your frustration! Press the crust in the bottom of a 9×13-inch pan and bake for 10 minutes. Let it cool before proceding.
Note: If you really don’t want to turn on the oven, refrigerate the crust for 1 hour before proceding.

 
Next beat together a block of cream cheese and 1 cup of heavy cream. Add in 1 cup of powdered sugar and beat until smooth and creamy. Spread it on top of the crust.
Mix together the vanilla pudding with 2 cups of milk until it starts to thicken. Pour it on top of the cream cheese layer. Scatter 3 sliced bananas on top of the pudding.
Finally, top with fresh whipped cream, pecans, and coconut. You could use a small tub of Cool...