Layers of custard-soft pudding, ripe banana slices, and vanilla wafers build into a cool, spoonable dessert that's just as good scooped straight from the dish as it is spooned into a jar for later. The cookies soften as everything chills, turning almost cake-like against the sliced bananas, while a cloud of sweetened whipped topping finishes it off with a light, airy contrast. It's a classic icebox-style dessert with real make-ahead appeal — mix, layer, chill, and let the fridge do the rest of the work. Vanilla runs through both the pudding and the topping, tying the whole thing together into something that tastes like a genuine Southern staple, not a stripped-down version of one. This one holds up beautifully for potlucks and family dinners, and it's a solid pick to keep in your lactose free recipe box for whenever a banana pudding craving hits.
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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