In the bowl of a mixer, beat cream cheese until nice and fluffy.
Slowly add in sweetened condensed milk, banana pudding, vanilla pudding, cold milk and vanilla extract. Beat until well incorporated.
Slowly fold half of whipped topping into the banana pudding.
For the Rum Sauce, in a medium sized pan or pot, add butter, brown sugar, vanilla extract, cinnamon and rum and bring to a boil.
Remove from heat and allow to cool for 20 minutes.
To assemble the tiramisu, arrange a full row of ladyfingers at the bottom of a 9x13 sized baking pan. Pour 1/4 of warm rum sauce over ladyfingers to soak them.
Next add slices of 2 bananas over the ladyfingers and pour another 1/4 of warm rum sauce over bananas.
Take half of the banana pudding mixture and smooth over the top of the sliced bananas.
Next create another layer by repeating all steps starting with adding another row of ladyfingers, pour rum sauce on ladyfingers, add sliced bananas, pour remaining rum sauce and finally add the rest of the banana pudding mixture.
Lastly, take remaining half of whipped topping and spread over the top of the tiramisu.
Finish the top of the tiramisu with crumbled wafers over whipped topping.
Place the baking pan in the refrigerator for at least 4 hours before serving.