2 boxes (3.4 ounces) instant banana cream pudding
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 box (12 ounces) vanilla wafers
In a bowl beat together pudding mix with milk until it starts to thicken. Fold all but about one-third of the whipped topping into the pudding. Put one-third of the cookies on the bottom of a trifle dish or clear glass bowl. Slice 4 of the bananas. Sprinkle some of the bananas on top of the cookies. Next, carefully spread one-third of the pudding on top of the bananas. Repeat layers, saving a few extra cookies and ending with the pudding mixture on top. Cover with plastic wrap and refrigerate 8 hours or overnight to soften cookies. Just before serving, uncover and top with a “cloud” of the remaining whipped topping. Slice the remaining banana. Decorate the top with extra wafers and banana slices.
You can also layer this dessert in mini trifle dishes or clean glass canning desserts. That way everyone has their own dessert. Too cool!