In a large bowl, whisk the pudding mix with the cream and milk. Stir until the pudding begins to thicken, about 2 minutes.

Using a flexible spatula, fold half the cool whip into the vanilla pudding. Cover the pudding mixture and refrigerate for 10-15 minutes until the pudding is just set.

While the pudding is in the fridge, peel and slice the bananas into thin rounds and set aside until it’s time to assemble.

Assemble the banana pudding. In a casserole dish, trifle bowl or any large glass dish, start by layering Nilla wafers at the bottom. Make sure to cover the entire surface with a single layer of wafers.

Next, place the banana rounds in a layer on top of the vanilla wafers. Make sure to evenly distribute the banana slices for consistent flavor in each bite.

Pour a layer of the prepared pudding mixture over the bananas. Use a spatula to spread it out, creating an even layer.

Repeat steps 4-6 until you run out of space or ingredients. Try to make the last layer a layer of pudding.

Top the banana pudding with an even layer of Cool Whip, followed by some crushed Vanilla wafers.

Cover the banana pudding and refrigerate for 4 hours.