Combine the protein powder and instant pudding mix in a medium bowl, stirring together thoroughly to break up any lumps. Add the milk and a pinch of salt, then stir vigorously for about 1 minute until the mixture is smooth and well combined. The pudding will be relatively thin at this stage. Cover and refrigerate for 40 minutes—this resting time allows the pudding to thicken and the flavors to meld beautifully.

While the pudding chills, pour the chilled cream into a separate bowl and whip it with an electric mixer or by hand until soft peaks form (the cream should hold its shape but still look slightly fluffy). Gently fold in the Greek yogurt for 30-60 seconds until just combined—this adds richness and thickness without deflating the whipped cream. Reserve 1/2 cup of this cream mixture in a separate bowl for topping, then fold the remaining cream mixture into the thickened pudding from Step 1 using a spatula with broad, sweeping strokes to maintain the airy texture.

While the cream whips, slice the bananas into 1/4-inch rounds (this thickness ensures they stay intact during layering and don't become mushy). I recommend slicing them just before assembly so they don't brown or oxidize. Have your 27 nilla wafers and 4 wafers for garnish ready, and gather your serving glasses or bowls.

Divide the creamy pudding mixture from Step 2 among your serving glasses (typically 4-6 servings depending on glass size). Create alternating layers by adding banana slices, then crushed nilla wafers, then more pudding, repeating until the glass is nearly full. The wafers will slightly soften from the moisture, which creates a wonderful texture contrast. Top each serving with a generous dollop of the reserved whipped cream mixture from Step 2, then place a whole nilla wafer on top and garnish with a few fresh banana slices. For extra crunch, sprinkle the crushed nilla wafer garnish over the top.