In a large mixing bowl, combine the instant vanilla pudding mix with cold milk. Whisk until the mixture is smooth and begins to thicken. Allow it to set in the refrigerator for about 5 minutes.

While the pudding is setting, slice the bananas and prepare the vanilla wafers. Make sure the Cool Whip is thoroughly thawed and ready to use.

In a 9x13 inch baking dish, layer the bottom with vanilla wafers followed by a layer of banana slices. Spread a layer of pudding over the bananas, then add a layer of Cool Whip. Repeat the layers, ending with a final layer of Cool Whip on top.

For a decorative touch, sprinkle some crushed vanilla wafers on top of the final Cool Whip layer. You can also add a few banana slices for garnish.

Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the pudding to set properly.

Once chilled, scoop the banana pudding into individual bowls for serving. Enjoy it as a stand-alone dessert or pair it with other Southern favorites.

Store any leftovers in the refrigerator covered with plastic wrap. It will keep for up to 3 days, though the bananas may start to brown slightly over time.