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.

Whip the cream: In a separate bowl, use a hand mixer or stand mixer to beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft but sturdy peaks form. Don’t overbeat; you want it thick and spreadable, not grainy.
Fold some whipped cream into the pudding: Scoop about 1 cup of the whipped cream into the bowl of pudding. Gently fold it in with a spatula until the mixture is smooth and lighter in color. This gives you that thick whipped base with soft pieces throughout instead of a dense pudding layer.
Layer the bananas and wafers: Take the chilled crust out of the fridge. Arrange a single layer of banana slices over the bottom of the crust. If you like more texture, tuck a few whole or broken vanilla wafers between the banana slices, pressing them gently into place.
Add the pudding filling: Spoon the pudding-whipped cream mixture over the bananas and wafers, spreading it evenly to the edges of the crust. Gently tap the pie dish on the counter a couple of times to help the filling settle and remove any big air pockets.
Top with remaining whipped cream and swirl: Spread the remaining whipped cream over the top of the pudding layer. Use the back of a spoon or an offset spatula to create soft swirls across the surface so it looks intentionally rustic and thick, like the kind of pie someone definitely brags about inventing.
Chill until set: Cover the pie loosely with plastic wrap (try not to press it directly on the swirled top) and refrigerate for at least 4 hours, or overnight if possible. This gives the filling time to fully firm up and lets the flavors meld.
Garnish and serve: Right before serving, garnish the top with a few extra banana slices and whole or crushed vanilla wafers if you’d like. Slice with a sharp knife, wiping the blade between cuts for cleaner pieces. Serve cold, and store any leftovers covered in the fridge for up to 2 days.
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.