Moon Pie Banana Pudding

Moon Pie Banana Pudding For the Filling: 1 (8 ounce) package cream cheese, softened at room temperature 1 (14 ounce) can sweetened condensed milk (not evaporated milk) 2 cups milk 1 (5.1 ounce) box instant vanilla pudding For the Banana Pudding: 6 Original or Double-Decker MoonPies, cut into squares or wedges 6 bananas, sliced 1 (8 ounce) Cool Whip, thawed or equal amount of whipped cream For the filling, cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well. To assemble the banana pudding, cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight. Scatter the Moon Pie crumbs all over the top as a garnish, and add extra wedges of Moon Pie, if desired. Note: This dessert is delicious but extremely rich, so serve in small portions.