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

For picky eaters, you can chop the bananas into very small pieces or mash one of the bananas into the pudding mixture so the flavor is there without big chunks. If your family loves extra crunch, stir in a small handful of roughly chopped vanilla wafers right before serving, in addition to the crushed topping. For a slightly lighter version, use sugar-free instant vanilla pudding and a light whipped topping; just be aware the texture may be a bit softer.

If you prefer a stronger vanilla flavor, add 1 teaspoon of vanilla extract when you whisk the pudding and milk. For a fun twist, layer the dip in a trifle dish with extra banana slices and whole vanilla wafers for a more dessert-like presentation while still serving it as a dip.

Food safety tips: Always start with cold milk so the pudding sets properly. Keep the dip refrigerated until serving, and try not to leave it out at room temperature for more than 2 hours (or 1 hour if it’s very warm) because of the dairy and fresh bananas.

If you’re making this ahead, prepare the pudding and whipped topping mixture up to 12 hours in advance, but wait to fold in the bananas and add the crushed cookie topping until 1 to 2 hours before serving to keep the bananas from browning and the cookies from getting too soft. Discard any leftovers that have sat out too long, and store the rest tightly covered in the refrigerator for up to 2 days, knowing the bananas will soften over time.