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In a medium mixing bowl, add the instant banana cream pudding powder and cold milk.
Blend with an electric hand mixer on medium-low speed until it begins to thicken.
In a separate large mixing bowl, add the softened cream cheese and beat on medium speed, beat the cream cheese until smooth. (scraping down the sides of the bowl a few times)
Add the pudding mixture into the fluffy cream cheese and blend it together until combined.
Add the whipped topping and gently stir with a spatula until completely combined.
Add in the sliced bananas, mini vanilla wafers, and mini marshmallows and gently stir them in until coated fully.
If you'd like the cookies to have some crunch, serve immediately topped with extra banana slices and nilla wafers.
If you prefer the softer wafers, place the bowl in the refrigerator for 30 minutes then garnish with extra banana slices and vanilla wafers just before serving.