Lightly grease a 9x13 baking dish with cooking spray; set aside.
In the bowl of a stand mixer, add in the heavy whipping cream, confectioners' sugar and vanilla extract and, using the whisk attachment, whip until stiff peaks form, about 5-7 minutes. Remove the whipped cream to a separate medium bowl and set aside.
To the wiped out stand mixer bowl, add the cream cheese and, using the same whisk attachment, whip the cream cheese until fluffy, about 30 seconds. Add in the sweetened condensed milk and beat until smooth and no lumps of cream cheese remain, stopping to scrape the bottom and sides of the bowl as needed. Add in the dry pudding mix and mix well, then slowly stream in the milk and mix until fully combined.
Add 2/3 of the whipped cream to the pudding mixture and fold it in gently until fully combined and no whipped cream streaks remain. Set aside.
In your prepared pan, place an even layer of Nilla wafers and top with an even layer of sliced banana coins. Top with half of the pudding mixture and spread evenly. Repeat with another layer of Nilla wafers, followed by another layer of sliced banana coins, and the remaining pudding layer, spreading it evenly. Top with the remaining 1/3 of the whipped cream. Cover and refrigerate at least 8 hours or overnight.
Just before serving, crush any remaining Nilla wafers and sprinkle over the top. Store leftovers covered in the fridge, maximum 2 days.