Chill your dish. Use a 9x13-inch baking dish or a deep trifle bowl. Pop it in the fridge while you prep to keep everything cool and help the layers set nicely.

Make the pudding. For instant pudding, whisk the mix with cold milk for 2 minutes until smooth and thick. For cook-and-serve, prepare it on the stove per package directions, then let it cool to room temperature, whisking occasionally to avoid a skin. Do not add warm pudding to the wafers.

Whip the cream (if not using whipped topping). Beat cold heavy cream, sugar, and vanilla until soft peaks form. Keep it light and fluffy, not stiff. Store in the fridge until ready to use.

Prep the bananas. Slice them just before layering to keep them fresh-looking. Aim for 1/4-inch slices—thin enough to layer evenly, thick enough to hold shape.

Lay the base. Line the bottom of your dish with a single layer of vanilla wafers. Fit them snugly, but no need to crush or overlap too much.

Add the first banana layer. Arrange banana slices over the wafers in a single layer. Don’t stack too high; you’ll repeat layers.

Spoon on the pudding. Spread about half the pudding over the bananas, smoothing it to the edges. Use the back of a spoon or an offset spatula for an even layer.

Repeat the layers. Add another layer of wafers, another of bananas, and finish with the remaining pudding. Gently press the top with a spatula to settle any gaps.

Top with whipped cream. Spread a thick, even layer of whipped cream or whipped topping over the pudding. If you like, swirl the top for a pretty finish.

Chill to set. Cover loosely and refrigerate for at least 4 hours, ideally overnight. This rest time is key—it softens the wafers and blends the flavors.

Garnish and serve. Right before serving, add crushed wafers, a few fresh banana slices, or a light sprinkle of cinnamon. Scoop into bowls or cut into squares.