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NOTE: Check the instructions on the pudding mix. The brand I used called for simply whisking the powder into milk, but that led to clumpy pudding. So I decided to use a blender to combine the powder and the milk, and then use a handheld electric mixer. If you don’t mind a few clumps in the pudding, feel free to skip the blending.
Prepare one box of pudding: add 2 cups of milk to a blender. Remove the small center cap in the blender’s lid. Turn the blender on low speed, and pour the pudding mix through the hole in a slow but steady stream. Blend for just a few more seconds on low speed, until incorporated. Immediately pour the pudding into a large mixing bowl, and use an electric handheld or stand mixer to beat the pudding until thickened, 1 to 2 minutes. Set aside.
Arrange vanilla wafers across the bottom and sides of an 8- or 9-inch square ceramic or glass dish (approx. 2.5 liter capacity). Crumble 3 or 4 wafers by hand, and sprinkle the crumbs into the gaps between the cookies. Slice one banana, and arrange on top of the cookies. (One large banana should be enough for each layer.) Spread the pudding on top, all the way to the edges so that the banana is covered.
Now make the 2nd batch of pudding: add the remaining 2 cups of milk to the blender and prepare the pudding the same way you did before. Set aside.
Repeat the layering process: a layer of wafers, sliced banana, and the 2nd batch of pudding.
Refrigerate for at least 3 hours. Cover with plastic wrap if refrigerating longer. Before serving, top with dairy-free whipped topping. If also decorating with sliced banana, toss banana with lemon juice to prevent browning. Crumble a few vanilla wafers on top and serve.
NOTES
Pudding Options
Feel free to use a cook-and-serve pudding mix instead of instant, or make a double batch of homemade vanilla pudding. Note that the finished dish will need more time to chill and set, at least 4 hours.
Preparing in Advance
Through step 5, banana pudding can be made the day before serving. Cover and refrigerate overnight. Add whipped topping, sliced banana, and crumbled wafers just before serving.
Storage
Store leftover banana pudding in a covered container in the refrigerator for up to 3 days. Freezing not recommended.
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