Mix together instant pudding mix and milk with a hand mixer. Let stand for a couple of minutes or until thick.
When pudding mixture is thick add in softened cream cheese, extract, and whipping cream. This should be thick and creamy. Like beautiful ribbons of whipped whipping cream.
Slightly toast sliced almonds in a non stick skillet until just turning tan. Let cool. Mix in a few crushed cookies.
Fold in thawed Cool Whip into pudding/cream cheese mixture.
Layer cookies on the bottom of the pan, then sliced bananas, sprinkle with a little lemon juice if desired, then sprinkle nutmeg on top of bananas.
Layer folded pudding mixture on top of bananas.
Layer with toasted almond mixture on top of pudding. This step is truly optional but it adds a little nutty crunch in the middle of a delicious bite.
Layer another layer of sliced bananas. Then sprinkle lemon juice and nutmeg on top of bananas.
End with a final layer of pudding/cream cheese mixture then cover with a layer of cookies.
Cover with plastic wrap and place in freezer for a couple of hours or refridgerate for about 4 hours.