In a medium saucepan, combine the sugar and flour. Gradually whisk in the whole milk until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, whisk the beaten egg yolks and then slowly temper them by adding a small amount of the hot pudding mixture to the egg yolks, stirring constantly. Once combined, pour the egg mixture back into the saucepan and cook for an additional 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the butter, cream cheese, and vanilla extract. Mix until smooth and creamy.
In a large dish, layer half of the vanilla wafers at the bottom. Slice the bananas and layer half of them over the wafers. Pour half of the pudding mixture over the bananas. Repeat the layers with the remaining wafers, bananas, and pudding.
In a mixing bowl, whip the heavy cream with 1 teaspoon of sugar until soft peaks form. Spread the whipped cream over the top of the assembled pudding.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. Serve chilled and enjoy your delightful Cracker Barrel Banana Pudding!
