For a diner-style look, tuck a few vanilla wafers upright around the edge on the top layer, or crumble a small handful over the center for texture.
Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight, so the flavors meld and the cookies soften into that classic, spoonable southern banana pudding texture.
When ready to serve, remove the plastic wrap and set the trifle bowl in the center of the table. Use a large serving spoon to scoop down through all the layers, making sure each portion gets cookies, bananas, and plenty of pudding.
To make a true “double batch” for a crowd or hungry neighbors, simply double every ingredient and use an extra-large trifle bowl or two medium bowls. For a slightly lighter version, you can use 2% milk instead of whole; just know the pudding will be a little less rich. If your family prefers more banana flavor, swap one box of vanilla pudding for banana cream pudding. For kids who don’t like big chunks of banana, slice the bananas very thin or use fewer bananas and more cookies so the texture leans creamier. You can also assemble this in a 9×13-inch glass baking dish instead of a trifle bowl if that’s what you have—it won’t be as tall, but it still looks pretty and scoops easily. To make ahead for up to a day, keep the top layer mostly pudding and add any decorative cookie crumbles right before serving so they stay crisp. If you live with picky eaters, you can even build one side of the dish with extra cookies and fewer bananas, and the other side with extra bananas, then quietly serve from the side that suits each person best.
