1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water until smooth.

3. Pour the batter into the prepared baking dish and bake according to package instructions until a toothpick inserted into the center comes out clean.

4. Allow the cake to cool completely before adding the pudding layers.

5. In a large bowl, whisk together the instant banana pudding mix and cold milk until thickened.

6. Stir in the sweetened condensed milk, vanilla extract, and sea salt until smooth.

7. Beat the cream cheese separately until creamy, then fold it into the pudding mixture if using.

8. Slice the bananas into even rounds.

9. Spread a layer of banana pudding over the cooled cake.

10. Add a layer of sliced bananas evenly across the pudding.

11. Arrange vanilla wafers over the banana layer.

12. Repeat the pudding, banana, and wafer layers until all ingredients are used.

13. In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form if making homemade whipped cream.

14. Spread the whipped topping evenly over the dessert.

15. Garnish with extra vanilla wafers or banana slices if desired.

16. Cover and refrigerate for at least 4 hours or overnight before serving.

17. Slice into squares and serve chilled.