Preparation

• 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.
• 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. Gently fold in the Greek yogurt for 30-60 seconds until just combined. Reserve ½ cup of this cream mixture in a separate bowl for topping, then fold the remaining cream mixture into the thickened pudding using a spatula.
• Slice the bananas into ¼-inch rounds just before assembly. Gather your serving glasses or bowls.
• Divide the creamy pudding mixture among your serving glasses. Create alternating layers by adding banana slices, then crushed nilla wafers, then more pudding, repeating until the glass is nearly full. Top each serving with reserved whipped cream mixture and a whole nilla wafer.