In a large bowl, whisk the cold milk and instant vanilla pudding mix for about 2 minutes, until thick and smooth. Let it stand for 5 minutes to fully set.

In a separate bowl, beat the softened cream cheese until completely smooth and fluffy. Beat in the sweetened condensed milk and vanilla until creamy with no lumps.

Fold the prepared vanilla pudding into the cream cheese mixture. Gently fold in the whipped topping until the filling is light, thick, and cloud-like.

In a 9x13-inch dish, arrange a layer of vanilla wafers across the bottom. Add a layer of sliced bananas and strawberries, then spread half of the creamy pudding mixture over the fruit.

Spoon half of the strawberry pie filling over the pudding and gently swirl it through.

Repeat with more vanilla wafers, bananas, strawberries, the remaining pudding mixture, and the rest of the strawberry filling.

Finish with extra banana slices, fresh strawberries, and vanilla wafers. Add the final banana slices shortly before serving.

Cover and refrigerate for at least 6 hours, preferably overnight.