Slice the banana into 1/4-inch rounds and set aside. Crush the vanilla wafers into 1/4-inch pieces—I like to do this in a sealed bag with a rolling pin to avoid mess and keep the pieces fairly uniform in size. This ensures even texture distribution throughout the pudding. Have all ingredients measured and ready before you begin assembling.

In a bowl, combine the greek yogurt, vanilla protein powder, and instant pudding mix. Whisk together until the powders are fully incorporated and there are no lumps. Gradually add the almond milk while stirring continuously until you reach a smooth, pudding-like consistency—not too thick, not too thin. This should take about 1-2 minutes of mixing.

In a jar or serving bowl, create your first layer: spoon in about 1/3 of the pudding base from Step 2, then top with half of the crushed wafers and half of the banana slices. Repeat with another 1/3 of the pudding, the remaining wafers, and remaining banana slices. Finish with the final layer of pudding on top. This creates a balanced texture where you get yogurt, crunch, and fruit in every spoonful.

Sprinkle a pinch of ground cinnamon over the top for warmth and flavor. Serve immediately for the best texture, when the wafers still have a slight crunch. If you prefer a softer wafer texture, refrigerate for 15-30 minutes before eating—the wafers will absorb some moisture and become more cake-like.