No-bake Banana Pudding

I know everyone always agrees 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 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 tsp. vanilla extract
1 (8 oz.) container frozen whipped topping (thawed)
1 lemon (juiced)
3-4 bananas (sliced)
1/2 box vanilla wafers

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.