By Scott
3 cups fresh milk 2 small boxes instant vanilla pudding mix 3 overripe bananas, cut into slices 1 tub whipped topping, defrosted 1 package flat vanilla cookies
Pour the milk into a large mixing bowl and vigorously whisk in the pudding mix for 2 minutes until fully blended and smooth.
Allow to rest for 5 minutes so the mixture can thicken.
Take a big clear bowl (at least 2 quart capacity) and create the first layer by lining the bottom with the vanilla cookies.
Add a layer of sliced bananas on top of the cookie base.
Scoop and spread a layer of the thickened pudding mixture over the banana layer.
Repeat the layering in the order of cookies, bananas, and pudding until you've used up all the ingredients, finishing with a pudding layer on top.
Evenly distribute the thawed whipped topping, spreading to cover the pudding completely.
Cover the bowl and chill in the refrigerator for a minimum of 2 hours to allow the flavors to fuse and the pudding to further set.
When ready to serve, scoop into bowls straight from the fridge for optimally chilled banana pudding. Keep leftovers refrigerated.