1 (3.4-ounce) box vanilla instant pudding mix
1 ½ cups reduced-fat or skim milk
¾ cup Cabot 2% Plain Greek Yogurt
1 teaspoon pure vanilla extract
18 reduced-fat or regular “vanilla wafer” cookies
3 ripe medium bananas, sliced
⅓ cup slivered or sliced almonds, lightly toasted
COMBINE in a medium bowl pudding mix, milk, yogurt and vanilla; beat with whisk for two minutes.
PLACE cookies in plastic bag and press to break up slightly.
LAYER in six small bowls or glasses, pudding with cookie pieces and bananas, pressing solids down into pudding and ending with a layer of pudding. Refrigerate for at least 2 hours before serving.
SPRINKLE tops with almonds just before serving.