8 ounce cream cheese, softened
1 tablespoon vanilla extract
3.4 ounce package of instant vanilla pudding mix, unprepared
3 cups heavy whipping cream, divided (plus a bit more for the ganache drizzle)
1/4 cup powdered sugar
2 cups Nilla wafer cookies
2 cups miniature marshmallows
4 medium bananas, sliced (about 2 cups)
1 tablespoon lemon juice

Instructions:

In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.
Add the vanilla pudding mixture and beat until fully combined (mixture will be chunky).
With the mixer (or hand beater) running on low speed, slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).
Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.
Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
Slice bananas into thick slices. Drizzle with lemon juice to reduce browning.
Gently fold banana slices, Nilla wafers, and miniature marshmallows into the cheesecake mixture, reserving a few to garnish the top of the salad.
Transfer to a serving bowl and top with reserved bananas, marshmallows, and cookies.