1. Make the Crust
Mix crushed wafers and melted butter. Press into a 9x13-inch dish. Chill 10 minutes.
2. Prepare the Pudding
Whisk pudding mix and milk for 2 minutes until thick. Let set 5 minutes.
In another bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping.
3. Layer & Chill
Layer 1: Spread cream cheese mixture over crust.
Layer 2: Add banana slices.
Layer 3: Pour pudding evenly over bananas.
Layer 4: Top with remaining whipped topping.
Garnish with crushed wafers and banana slices.
Chill 4+ hours (or overnight) for best texture.
Pro Tips
π Prevent browning – Toss banana slices in lemon juice before layering.
⏳ Make ahead – Assemble 1 day in advance (add fresh bananas before serving).
πͺ Cookie swap – Use Nilla Wafers, shortbread, or graham crackers.
Serving Ideas
In mason jars – For cute individual servings
With caramel drizzle – For extra decadence
As a trifle – Layer in a glass bowl for a stunning display
FAQ
Q: Can I use homemade pudding?
A: Yes! Swap instant for 2 cups cooked vanilla pudding.
Q: How long does it keep?
A: 3 days in the fridge (bananas may darken slightly).
Q: Can I make it lighter?
A: Use sugar-free pudding and light whipped topping.