Banana-Split Trifle



3 cups milk
2 (3.4-ounce) packages instant banana pudding and pie filling
1 (8-ounce) package cream cheese, softened
2 (8-ounce) containers frozen nondairy whipped topping, thawed and divided
1 (12-ounce) box wafer cookies
4 bananas, sliced to 1/4-inch thickness
1 (21-ounce) can cherry pie filling
1 (12.25-ounce) jar prepared hot fudge sauce
1/2 cup chopped salted peanuts
Garnish: maraschino cherries

1. In a large bowl, combine milk and pudding mix, whisking for 2 minutes, or until thickened.
2. In a separate bowl, combine cream cheese and 1 container whipped topping, beating at medium speed with an electric mixer until smooth. Combine pudding mixture and cream-cheese mixture, beating until smooth.
3. In the bottom of a trifle bowl, layer half of cookies, standing some upright around base of bowl. Follow with one-third of pudding mixture, half of banana slices, and cherry pie filling. Repeat layers with remaining wafers, pudding mixture, and bananas. Top with fudge sauce and remaining 1 container whipped topping. Sprinkle with peanuts.
4. Garnish with cherries, if desired. Store, covered tightly, in refrigerator.

Yield: 12 servings