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. Note: you can also make mini trifles and layer in mini trifle dishes, wine glasses, or clear glass canning jars.