1. Start by preparing your whipped cream. In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This usually takes about 3-4 minutes with a hand mixer. Set aside in the fridge.
2. Heat a skillet over medium heat and add a small amount of butter or spray it lightly with cooking spray. Once hot, cook each flour tortilla for about 1-2 minutes per side until golden and slightly crispy. You want them flexible but sturdy enough to hold filling. Set aside on paper towels to drain excess butter.
3. Spread about 2 tablespoons of vanilla pudding over the inside of each warm tortilla, leaving a little room at the edges.
4. Layer thin banana slices over the pudding, then sprinkle generously with crushed vanilla wafers for that classic crunch.
5. Top with a dollop of the fresh whipped cream you made earlier. If you’re feeling adventurous, add nuts, chocolate chips, or fresh berries on top for extra flavor and texture.
6. Fold the tortillas gently into taco shapes. You can secure them with a toothpick if needed for serving, but honestly, part of the fun is the gentle mess and nabbing bites before they fall apart.
7. Serve immediately for best texture, or chill for 10-15 minutes if you prefer a cooler dessert. Just know that the shells will soften over time, so they’re best enjoyed fresh.

Here’s a little trick I picked up from my own kitchen: I like to keep the pudding and bananas chilled separately until the last minute. It keeps the bananas from browning and the pudding from becoming runny. Trust me, little tweaks like this make a big difference when you’re trying to feed a family and keep the chaos at bay.