In a large mixing bowl, whip the cream cheese using a hand mixer until completely smooth. Add dulce de leche, sour cream, vanilla, and salt and continue whipping until combined.

Add the pudding mix and continue mixing at medium to low speed until you work out any lumps. Slowly drizzle in the milk until all is incorporated.

Let sit for at least 20 minutes, covered, or refrigerate for up to overnight.

Add heavy cream to a large bowl and whip until stiff peaks form, about 3-4 minutes.

Transfer roughly 1¼ cups of whipped cream to a bowl and refrigerate. Fold the remaining whipped cream into the pudding until no streaks remain.

Add ⅓ of the pudding mixture to the serving dish. Top with ½ of the cookies and ½ of the banana slices. Drizzle with melted cookie butter.

Layer another ⅓ of pudding, the remaining wafers and bananas, and another drizzle of cookie butter. Top with the last of the pudding.

Finally, add the whipped cream in dollops and smooth it over. Optionally, top with banana slices and remaining cookies. Drizzle with cookie butter.

Refrigerate until ready to serve. Best served within 8-10 hours.