(*Skip this step if using instant pudding - See my Notes at the bottom*)

Place a mesh strainer over a mixing bowl, preferably a bowl with a spout; set aside.

In a saucepan, combine sugar, cornstarch, and salt; whisk until combined.

While whisking, slowly add in 1/4 cup of the milk; continue to whisk until smooth.

Whisk in the egg yolks and the rest of the milk.

Place the saucepan over medium heat and cook, stirring frequently, until mixture begins to bubble, about 5 minutes.

Reduce heat to medium-low and, using a rubber spatula, stir constantly, scraping the bottom and sides of the pan, until the pudding thickens and makes ribbons when drizzled over the surface; about 4 minutes.

Remove from heat; stir in butter and vanilla extract.

Continue to stir until the butter is melted and well incorporated.

Pour the pudding through the previously prepared strainer.

Transfer to a container and cover with plastic wrap, lightly pressing the plastic wrap over the pudding so to prevent skin from forming.

Place in fridge and chill for 2 hours, or until set.

(*Skip this step if using Cool Whip - see my Notes at the bottom.*)

In a mixing bowl, combine whipping cream, vanilla, and sugar.

Cover and chill in the refrigerator for 30 minutes.

When chilled, beat the mixture until stiff peaks form.

In a mixing bowl, combine ground crackers, sugar and melted butter; mix until well combined.

Press mixture onto the bottom of a 13x9-inch glass dish.

Place in the freezer for 10 minutes.

In your mixer's bowl, combine Neufchatel Cheese, honey and vanilla; beat until blended and smooth.

Remove crust from the freezer.

Spread the cream cheese mixture over the crust.

Arrange pineapple chunks over cream cheese mixture.

Remove pudding from fridge.

Add half of the Vanilla Whipped Cream to the chilled pudding; fold until combined.

Using an offset spatula, carefully spread the pudding over the pineapples.

Spread the rest of the Vanilla Whipped Cream over the pudding.

Refrigerate for 5 hours.

Arrange banana slices over dessert and top with chocolate shavings.

Cut and Serve.

Keep refrigerated.