Start layering with vanilla wafers: Add a single, even layer of vanilla wafers to the bottom of the glass bowl, fitting them snugly but not crushing them. This bottom layer will soften into a cake-like texture as it chills.
Add the first layer of bananas: Slice 2–3 bananas into coins about 1/4 inch thick. Arrange them in an even layer over the wafers. Try not to stack them too high so every bite gets a balance of cookie, banana, and pudding.
Spread the first layer of pudding mixture: Spoon about 1/3 of the pudding-whipped cream mixture over the bananas. Use a spatula to gently spread it to the edges, fully covering the bananas so they’re sealed in. This helps keep them from browning and keeps the layers smooth.
Repeat the layers: Add another layer of vanilla wafers, another layer of sliced bananas, and another layer of pudding mixture. Repeat until you’ve used all the pudding mixture, ending with pudding on top. Depending on the size of your bowl, you’ll get 2–3 full sets of layers.
Finish with whipped topping: Spread the remaining 1 cup of whipped topping over the top layer of pudding, smoothing it into an even, fluffy layer. For a simple finish, crumble a few extra vanilla wafers over the top, or stand a few whole wafers upright around the edges.
Chill for the perfect texture: Cover the bowl tightly with plastic wrap, making sure it doesn’t touch the whipped topping if possible. Refrigerate for at least 4 hours, but 6–8 hours or overnight is ideal. This resting time is when the magic happens—the wafers soften into a cake-like layer and the whole dessert becomes ultra-smooth and creamy.
Serve: Right before serving, slice one more banana if you like and add a few fresh slices on top for a just-made look (optional). Scoop with a large spoon, digging down to get all the layers in each serving. Store any leftovers covered in the fridge and enjoy within 2 days for the best texture and banana flavor.
