Prepare a 10"x7" baking dish with at least a 2" depth. Consider lining it with parchment paper for easy cleanup.

In a mixing bowl, beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes.

Add the instant banana pudding mix and milk to the cream cheese, mixing on low speed until smooth and thickened.

Arrange a layer of gluten-free ladyfingers on the bottom of the prepared dish, optionally dipped in milk.

Pour half of the creamy banana filling mixture over the ladyfingers, spreading it evenly.

Drizzle half of the caramel sauce generously over the cream layer.

Repeat the layering with another layer of ladyfingers, followed by the remaining banana pudding filling.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight.

Before serving, drizzle the remaining caramel sauce and garnish with fresh banana slices.