WHIP IT: In a large mixing bowl, whip the cream cheese using a hand mixer until completely smooth. Take your time and really work the cream cheese. Add a ½ can of dulce de leche, sour cream, vanilla, and salt and continue whipping until combined.

ADD PUDDING: Add the pudding mix and continue mixing at medium to low speed until you work out any lumps. Then, slowly drizzle in the milk with the mixer running on the stir setting until it's all incorporated. Taste and add more dulce de leche if you prefer your desserts on the sweeter side. Let sit for at least 20 minutes, covered. Or you can refrigerate it up to overnight.

WHIP THE CREAM: Add heavy cream to a large bowl and whip until stiff peaks form, about 3-4 minutes. Transfer roughly 1¼ cups of the whipped cream to a bowl and refrigerate. Add the remaining whipped cream to the pudding and fold until no streaks of pudding remain.

LAYER: Add ⅓ of the pudding mixture to the serving dish. Top with ½ the wafer cookies and ½ of the banana slices. Drizzle with a bit of melted cookie butter.

KEEP GOING: Top with another ⅓ of the pudding, followed by the remaining wafers and bananas. Add another drizzle of cookie butter. Top with the last of the pudding.

MAKE IT CUTE: Finally, add the whipped cream in dollops, then smooth it over the pudding. If desired, top with a few banana slices and the ½ sleeve of remaining whole cookies. Add the final drizzle of cookie butter. Refrigerate until ready to serve. It is best when served within 8-10 hours.