In a mixing bowl, combine 8 ounces of softened cream cheese and 14 ounces of sweetened condensed milk using an electric mixer on medium speed for 2-3 minutes until silky smooth.

Gradually mix in a 3.4-ounce box of French vanilla pudding mix along with 2 cups of milk, stirring until free of lumps and thickened slightly.

Arrange half of the vanilla wafers at the bottom of a 9x13-inch baking pan.

Slice 2 ripe bananas and layer them over the vanilla wafers, followed by a layer of freshly sliced strawberries.

Pour half of the creamy pudding mixture over the layered bananas and strawberries.

Add the remaining vanilla wafers atop the first pudding layer, followed by the remaining sliced bananas and strawberries.

Pour the rest of the creamy pudding mixture over the top and smooth the surface.

Spread a layer of whipped topping over the final pudding layer.

Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight.