My mother-in-law demands I make this 4 ingredient treat for every gathering because the bowl is magically empty before dinner starts.

In a medium mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, or until the pudding thickens and is smooth with no lumps.

Let the pudding sit for 3 to 5 minutes to finish thickening. It should be soft but able to hold its shape on a spoon.

Gently fold in the thawed whipped topping with a spatula until the mixture is fully combined, creamy, and glossy. Take your time so you don’t deflate the whipped topping too much.

Fold in the sliced bananas, coating them evenly in the pudding mixture. This helps keep the bananas from browning too quickly and spreads them throughout the dip.

Transfer the banana pudding dip to a clear glass serving bowl, smoothing the top with the back of a spoon so it looks thick and even.

Place about 1/2 cup of vanilla wafers in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you have a mix of fine crumbs and small chunks.

Sprinkle the crushed vanilla wafers evenly over the top of the dip so it’s fully covered with a crunchy cookie layer.

Refrigerate the dip for at least 30 minutes before serving to let it chill and set. This also gives the flavors time to come together.

Just before serving, place the remaining whole vanilla wafers around the bowl or in a separate dish for dipping. Keep the dip on a cool counter or return it to the fridge between rounds of snacking if your kitchen is warm.

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