I layer a big bowl or glass baking dish with vanilla wafers, mix up some instant vanilla pudding, slice up some bananas...and layer it all ending with the wafers.

Ummmmm I may have to make some for Easter! Thanks for the idea!

Combine flour, salt & 1/2 cup sugar in top of a double boiler. Stir in yolks & milk. Blend well. Stirring constantly, cook uncovered until thickened. Reduce heat to low & cook 5 minutes. Remove from heat & add vanilla.
Alternate layers of vanilla wafers, bananas & pudding in a 1 1/2 qt casserole, ending with pudding. P
If you're going to use meringue on top:
Preheat oven to 425°. Beat egg whites until foamy. Gradually add 1/4 cup sugar & beat until stiff peaks form. Spread on pudding. Bake 5 minutes. Let cool & chill before serving.~~From You're Invited.

I've had this one, and it is excellent

Not Yo' Mama's Banana Pudding Recipe courtesy Paula Deen

2 bags Pepperidge Farm Chessmen cookies (You can use vanilla wafer, instead)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

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DIRECTIONS:
In large mixing bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.