Prepare the Wafer Crust: In a medium bowl, crush the 200g vanilla wafers until they resemble fine crumbs. You can use a food processor for a quicker job or place them in a zip-top bag and crush with a rolling pin. The crumbs should be uniformly fine, creating a light, sandy texture. Pour in the 100g melted butter and mix well until all the crumbs are moistened, taking on a slightly darker, cohesive appearance. Press this mixture firmly into the bottom of a 23x33cm (9x13 inch) dish or a large trifle bowl. Place in the fridge to chill for at least 15 minutes while you prepare the filling.

Whip the Cream Cheese Mixture: In a large mixing bowl, using an electric mixer, beat the 200g softened cream cheese until it's light and fluffy, showing no lumps and a paler, creamy colour. Gradually add the 100g icing sugar, beating until fully incorporated and the mixture is smooth and glossy. Scrape down the sides of the bowl to ensure everything is well combined.

Prepare the Pudding: In a separate, chilled bowl, whisk together the 100g instant vanilla pudding mix and 350ml very cold whole milk for about 2 minutes. The mixture will visibly thicken as you whisk, transforming from a milky liquid into a pale yellow, custardy pudding. Let it sit for 2-3 minutes to become even firmer.

Combine and Whip Cream: Gently fold the prepared vanilla pudding into the cream cheese mixture until just combined. In another very cold bowl, whip the 500ml very cold double cream with the 1 teaspoon vanilla extract until soft peaks form. The cream will appear much lighter and airy, smelling faintly of vanilla. Be careful not to over-whip, as it can quickly turn grainy.

Assemble the Fluff Salad: Add about two-thirds of the whipped cream to the cream cheese-pudding mixture. Using a spatula, gently fold it in until just combined, creating a light, fluffy, and voluminous mixture. The colour will be a uniform creamy white, and the texture will be airy. Retrieve your chilled dish with the wafer crust. Spread half of the fluff mixture evenly over the crust. Arrange half of the sliced bananas over this layer, creating a neat pattern of soft, yellow fruit. Repeat with the remaining fluff mixture and the rest of the banana slices.

Chill and Garnish: Carefully spoon the remaining one-third of whipped cream over the top, spreading it gently to cover the banana layer. Cover the dish loosely with cling film and refrigerate for a minimum of 2 hours, or ideally 4-6 hours, to allow the flavours to meld and the pudding to set beautifully. When ready to serve, the pudding will feel firm to the touch. Garnish with the extra vanilla wafers (crushed or whole) and a light dusting of ground cinnamon, if using. The aroma of vanilla and banana will be wonderfully inviting.