Peel one banana and remove any excess string. Add it to a small bowl and use a fork to mash it until creamy with small lumps. Set aside to ready to use.

In a small bowl, whisk together ½ cup of the evaporated milk with the cornstarch until combined and set aside.

Add 10 vanilla wafer cookies to a plastic storage bag and pound to create rough crumbles.

In a medium saucepan, whisk together remaining 2 ½ cups of evaporated milk, sugar, salt, and cinnamon until combined. Place mixture over medium heat and when warm, add cream cheese and whisk constantly until cream cheese is melted and sugar is dissolved, about 4 minutes. SIMMER BUT DO NOT BRING TO A BOWL. Once cream cheese is melted, temporarily remove the mixture from the heat.

In a separate small bowl, whisk the egg yolks. Once the milk is off the heat, slowly whisk in ½ cup of the warm milk into the egg yolks until combined.

Slowly stream the egg & milk mixture back to the saucepan with the warm milk. Also whisk in the cornstarch slurry and mashed banana mixtures. Return the saucepan to medium heat and bring to a simmer, whisking constantly to prevent burning, until the mixture thickens about 8-10 minutes. The mixture is done when you start to see the large bubbles pop as a result of the moisture evaporating.

Remove the saucepan from heat and stir in vanilla extract and butter until the butter has melted and the pudding is glossy. [Optional] For extra smooth texture, strain pudding through a sieve into a bowl to remove any small lumps.

If not fast cooling, allow the pudding to rest to get to room temperature. You can either begin layering your banana pudding at room temperature or put it in the fridge to assemble the banana pudding later. If refrigerating, cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Transfer bowl to the refrigerator for 4 hours minimum or overnight.

In a large bowl add all the ingredients and mix for 2-3 minutes with a hand mixer until light and fluffy.

Thinly slice the remaining 5 bananas. To the bottom of a 9x13 baking dish arrange a layer of vanilla wafer cookies in a single layer.

Add a single layer of banana slices on top of the vanilla wafers.

Spread half of the banana pudding mixture evenly over the top of the bananas.

Spread half of the whipped cream on top of the banana pudding.

Sprinkle ground cinnamon on top of the whip cream.

Repeat each layer 1 more time - when you get to the whip cream layer, pile it in the center to create height and don’t spread it all the way to the edges so that the banana pudding peaks through.

times (you'll have 2 layers of) ending with the whipped cream.

Refrigerate until set, at least 4 hours before adding toppings.

Sprinkle cinnamon and crumbled cookies over the top. Garnish with any leftover cookies, sliced bananas and fresh mint to the top before serving.