Preheat your oven to 350°F and prepare three 8-inch cake pans by rubbing generously with vegetable shortening and dust with flour. Discard any remaining flour and set aside. If using cake strips, soak and place them on now.
Combine the eggs, egg whites, buttermilk, vegetable oil, sour cream, and vanilla in a large mixing bowl and whisk to combine.
Add the cake and pudding mix and whisk vigorously until well combined and smooth, but do not overmix.
Divide the batter evenly between the three cake pans and tap each cake pan on the counter to release any air bubbles. Bake for 20-23 minute or until a toothpick inserted in the center of the cake comes out clean.
While the cakes are baking, combine the vanilla pudding mix and milk into a small bowl and whisk to combine. Place in the refrigerator to set until the cakes have cooled.
Prepare the frosting by adding the cream cheese into the bowl of a stand mixer with a whisk attachment or using an electric hand mixer, beat for 2-3 minutes or until smooth and fluffy.
Add in the powdered sugar and vanilla and mix until combined. Scrape the sides and bottom of the bowl.
Add in the heavy cream and start whisking on low speed until the cream starts to thicken and slowly increase the speed to med-high. Continue whisking until you get stiff peaks. Add the frosting into a piping bag with a large round tip.
Place one layer of cake face down onto a serving tray. Trace a thick circle of frosting around the edges of the cake. Place half of the pudding into the center of the circle and smooth. Top the pudding with an even layer of sliced bananas. Continue with the other layer of cake.
Once you have all layers stacked, smooth the rest of the frosting over the entire cake. Cover the sides of the cake in crushed Nilla Wafers and top with whipped cream and extra sliced bananas or Nila wafers.
Keep leftovers in an air tight container in the refrigerator for up to three days.
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