The Ultimate NoBake Banana Pudding with Cream Cheese Swirl

Instructions:

1. Prepare the Cream Cheese Blend: In a medium bowl, beat the softened cream cheese, sweetened condensed milk, and vanilla extract until completely smooth and lump-free. Set aside.
2. Prepare the Custard Thickening Agent: In a small bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale yellow and smooth.
3. Heat the Milk: In the saucepan, gently heat the whole milk over medium heat until steaming, but do not boil.
4. Temper the Yolks: Slowly drizzle about 1 cup of the hot milk into the yolk mixture while whisking vigorously.
5. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and just begins to bubble. Cook for 1 full minute after bubbling.
6. Finish the Custard: Remove from heat. Whisk in the cubed butter until fully melted and incorporated. Let cool for 10 minutes.
7. Combine Custard and Cream Cheese: Gently fold about half of the warm custard mixture into the cream cheese blend until just combined. Then, gently fold this lighterened cream cheese mixture back into the remaining custard in the saucepan to create a slight swirl effect.
8. Slice and Layer: Slice bananas thinly. In your serving dish (8x8 inch or trifle bowl), create the first layer: vanilla wafers, followed by a layer of sliced bananas, and then top with one-third of the cream cheese pudding. Repeat the layers twice more, ending with the pudding layer.
9. Chill: Cover the dish tightly with plastic film, pressing the film directly onto the pudding surface, and refrigerate for at least 4 hours, or preferably overnight.
10. Serve: If using the optional meringue, prepare and brown it just before serving. Otherwise, serve chilled.