For extra banana flavor, add a layer of thinly sliced fresh bananas between the pudding and whipped topping. Add bananas close to serving time to minimize browning.

Substitute instant vanilla pudding for banana pudding for a milder flavor.

For a chocolate variation, replace the yellow cake mix with chocolate cake mix and garnish with chocolate shavings.

For a banana cream pie variation, add fresh banana slices and extra crushed vanilla wafers between the pudding and whipped topping.

Replace the prepared whipped topping with sweetened homemade whipped cream if desired. Stabilized whipped cream works best for longer storage.

Use instant pudding rather than cook-and-serve pudding, and avoid adding extra milk to prevent a soggy cake.

Add the crushed vanilla wafers immediately before serving to keep them crunchy.

Make ahead by preparing the cake and pudding the night before, then refrigerating overnight. Add the wafers just before serving.

Store leftovers covered in the refrigerator at 40°F (4°C) or below for 3 to 4 days. For the best texture, enjoy within 2 days.

Freeze individual portions tightly wrapped in plastic wrap and stored in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator. The pudding and topping may change texture after freezing.

Serve chilled directly from the refrigerator. Do not reheat.