Make the pudding base: In a medium bowl, whisk the cold milk and instant vanilla pudding mix for about 2 minutes until thickened. Let it sit for 2–3 more minutes to fully set.

Whip the cream: In a separate chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract to medium peaks. You want it airy but not stiff.

Fold together: Gently fold the whipped cream into the pudding until smooth and creamy. Don’t overmix; a few streaks are fine.

Prep the fruit: Slice the bananas into 1/4-inch coins and toss lightly with lemon juice. Slice the strawberries.

Start layering: In a 9x13-inch dish (or a deep trifle bowl), add a single layer of vanilla wafers. It’s okay if there are small gaps.

Add cream layer: Spread about one-third of the pudding mixture over the wafers.

Add fruit: Arrange a layer of sliced bananas and strawberries over the cream.

Repeat layers: Add another layer of wafers, another third of the pudding, and more fruit. Finish with a final wafer layer and the remaining pudding on top.

Chill: Cover and refrigerate for at least 4 hours (overnight is best) so the wafers soften and flavors meld.

Garnish and serve: Right before serving, top with a few extra strawberry slices, a couple of banana coins, and a sprinkle of crushed wafers for texture.