In a heavy saucepan combine sugar, flour, and milk. Cook and stir continually over medium heat until the mixture is thickened and bubbly. Cook and stir for an additional two minutes. Remove from heat.
Place for egg yolks in a small bowl. Beat eggs well. Place 1 cup of the hot pudding mixture slowly into the beaten eggs. Stir the egg mixture well, and then slowly add this into the pan where the remainder of the pudding is. Cook the mixture until it just begins to bubble. Add butter, cream cheese and vanilla. Stir until all of the ingredients are well incorporated.
Pour the pudding into a bowl. Place plastic wrap on the surface of the pudding. Place pudding into the refrigerator to cool.
Place 1 cup of heavy whipping cream into a bowl with 1 teaspoon of sugar.
Using either a whisk or a mixer, beat the whipping cream until it becomes stiff. Refrigerate, and use immediately.
To assemble: Break for Wellington Crackers into each jar, cut bananas into slices, place 4 or 5 slices of bananas into each jar. Add a couple of tablespoons of pudding on top of the bananas. Repeat 2 more times in each jar. Top with whipped cream.