Ingredients:
2 (3.9-ounce) packets instant chocolate pudding mix
3 1/2 cupswhole milk
Kosher salt
4 medium bananas
1 (11-ounce) box vanilla wafers
1 (16-ounce) container defrosted whipped topping (or 5 cups freshly whipped cream mixed with 1 cup sour cream, see Author Note)
Chopped chocolate or chocolate chips, for serving (optional)
Directions:
In a medium bowl, whisk the pudding mix, milk, and a big pinch of salt. Transfer the bowl to the refrigerator and chill until set, about 5 minutes, or cover for up to 24 hours. If you’re chilling for more than 5 minutes, cover with plastic wrap or a bowl cover.
When you’re ready to assemble the dish, remove the chocolate pudding from the refrigerator and give it a good whisk. Slice the bananas into 1/4-inch-thick rounds.
Building your dessert in a 9×13-inch baking dish or cake pan, arrange half of the wafers in the bottom of the dish. Spoon over half of the chocolate pudding and smooth it into a layer. Arrange half of the bananas in a layer on top of the pudding, then spoon over half of the whipped topping and smooth out. Repeat with the remaining wafers, pudding, bananas, and whipped topping. (Alternatively, build the banana pudding in three layers in a 3- or 4-quart mixing bowl; or build individual banana puddings in small cups.)
While it’s totally acceptable to eat the pudding immediately, the dessert is best refrigerated for at least 2 hours (or even up to 12) to let the flavors mingle—the cookies won’t go soft until well after 24 hours. Before serving, top with chocolate if you’d like. Pudding will keep, covered and refrigerated, for up to 2 days.