Chill your tools: Pop a mixing bowl and whisk in the fridge for 10 minutes. Cold tools help the pudding set nicely.

Make the pudding base: In the chilled bowl, whisk the instant vanilla pudding mix with 1 3/4 cups cold milk for 2 minutes until smooth and slightly thick. If you want it looser and extra fluffy, add up to 1/4 cup more milk.

Flavor boost (optional): Whisk in vanilla extract and a tiny pinch of salt. Let the pudding sit for 5 minutes to finish thickening.

Slice the bananas: Cut bananas into 1/4-inch coins. If you’re worried about browning, toss them very lightly with lemon juice. Don’t overdo it or you’ll taste the lemon.

Fold in the fluff: Gently fold the whipped topping into the pudding with a spatula. Use broad, soft strokes so you don’t deflate it. You want a light, cloud-like texture.

Layer it up: In a serving bowl or trifle dish, add a thin layer of fluff, then a layer of banana slices. If using wafers or graham crackers, add a layer now. Repeat until you run out, finishing with a layer of fluff on top.

Chill: Cover and refrigerate for at least 1 hour, ideally 2–4 hours. This helps the flavors meld and the crackers (if used) soften slightly.

Top and serve: Right before serving, add a sprinkle of crushed wafers, a few fresh banana slices, or shaved chocolate. Serve cold with a big spoon.