Uncle Joe claims he invented this variation but I am pretty sure he saw it online. Regardless it is the only dessert I am making for the foreseeable future.

Variations & Tips
For a slightly lighter version, you can swap half of the heavy cream with thawed frozen whipped topping; fold some into the pudding as directed and use the rest for the swirled top. If you like a stronger vanilla flavor, use French vanilla pudding mix or add an extra 1/2 teaspoon of vanilla extract to the whipped cream. To lean into a more caramel-banana vibe, drizzle a few tablespoons of caramel sauce over the bananas before adding the pudding layer. For a firmer, more sliceable crust, bake the vanilla wafer crust at 350°F (175°C) for 8–10 minutes, then cool completely before filling—this adds a toasty flavor but does require turning on the oven. If you’re making this ahead for a party, assemble everything except the top banana garnish; add fresh banana slices right before serving so they stay pretty. You can also turn this into a no-slice situation by making it in an 8×8-inch dish and serving it like a layered pudding dessert—easier for potlucks and less stress about perfect slices after a long day.