Ingredients

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold milk (whole milk or 2%)
• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup mini marshmallows
• 3–4 ripe bananas, sliced into coins
• 1 teaspoon lemon juice (optional)
• 1 ½ cups vanilla wafer cookies (whole or crushed)

Directions

1. In a medium bowl, whisk the pudding mix with cold milk until thickened (about 2 minutes).
2. Gently fold in the thawed whipped topping and mini marshmallows until fluffy and fully combined.
3. Toss banana slices with lemon juice to slow browning (optional).
4. In a large serving bowl or trifle dish, layer half the vanilla wafers, half the pudding fluff, and half the bananas. Repeat the layers.
5. Cover and refrigerate for at least 2 hours so the flavors meld and the wafers soften slightly. Serve chilled.

Make It Your Way

• From-scratch whipped cream: Swap whipped topping for 2 cups freshly whipped heavy cream (sweeten lightly).
• Extra crunch: Reserve ¼ cup crushed wafers to sprinkle on top just before serving.
• Lighter option: Use sugar-free pudding and light whipped topping.

Storage

• Refrigerate covered for up to 2 days (best day-of).
• Do not freeze—dairy and bananas don’t thaw well.