Southern Banana Pudding Parfaits

Ingredients

• 1 Box instant vanilla pudding mix - 1 (3.4-ounce box)
• 2 Cup cold whole milk - 2 (cups)
• 2 Cup frozen whipped topping, thawed - 2 (cups), Use 1 cup folded into pudding and reserve the remaining 1 cup chilled for layering.
• 3 Count ripe bananas, sliced - 3 (medium), Slice into 1/4-inch rounds.
• 1 Tablespoon lemon juice - 1 (tablespoon), Used to slow banana browning.
• 36 Count vanilla wafers, divided - 36 (cookies), Set aside 4 wafers for topping and lightly crush the remaining wafers.
• 1 Teaspoon vanilla extract - 1 (teaspoon)
• 0.13 Teaspoon fine salt - 1/8 (teaspoon)

Instructions

1. Prepare bananas and wafers

   1. *Slice the bananas* into 1/4-inch rounds, then *toss them with lemon juice* to slow browning. *Set aside 4 vanilla wafers* for topping and *lightly crush the remaining wafers*.

2. Mix the pudding

   2. In a mixing bowl, *whisk the pudding mix and cold milk* for 2 minutes, then whisk in *vanilla extract and fine salt* until smooth. Let the pudding *stand for 5 minutes* until thickened.

3. Lighten the pudding

   3. *Fold 1 cup whipped topping* into the pudding with a rubber spatula until *smooth and streak-free*. Keep the remaining whipped topping *chilled for layering*.

4. Assemble the parfaits

   4. In each parfait glass, *layer crushed wafers, pudding, banana slices, and whipped topping*. Repeat the layers, ending with *a spoonful of whipped topping* on top.

5. Chill

   5. Cover the parfaits and *chill for at least 1 hour* until the pudding is cold and the wafers are *slightly softened*.

6. Serve

   6. Just before serving, *top each parfait* with 1 reserved vanilla wafer and serve *cold from the refrigerator*.