1(3.4 ounce)small (4-serving) box vanilla instant pudding mix (plus the 2 cups of milk called for on the package to prepare the pudding)
3-4largeripe bananas,thinly sliced (plus extra for garnish)
8ouncecontainer frozen whipped topping (such as Cool Whip), thawed
Instructions
Prepare the pudding according to the package instructions. Refrigerate and set aside.
Arrange vanilla wafer cookies in a single layer on the bottom of an 11 x 7-inch baking dish. I used 24 cookies for each layer. Use a spatula to spread half of the prepared pudding (approximately 1 cup) over the cookies. Top the pudding with a single layer of banana slices. Repeat the layers, starting with cookies.
Top the final layer of banana slices with whipped topping. Refrigerate for at least 4 hours (or overnight). Just before serving, garnish with extra vanilla wafers and sliced banana, if desired.
Video
Notes
Use bananas that are ripe and sweet, but not overripe and mushy.
Remember to thaw the Cool Whip in the refrigerator overnight before layering the dessert. Do not thaw Cool Whip on the counter at room temperature, because it has a tendency to "melt" and lose its fluffy consistency when it gets too warm.
Make the banana pudding ahead so that it has at least 4 hours to chill in the refrigerator before serving. This will give the cookies time to soften and the layers will come together.
Use a larger (5.1 ounce) box of vanilla instant pudding if you prefer thicker layers of pudding in your dish.