Prepare banana pudding according to package directions. Refrigerate for 4 hours or until set.
Once pudding is set, use an electric hand-held or stand mixer to whip the heavy cream until stiff peaks form. Add the powdered sugar and stir together using a large spoon.
Gently fold the whipped cream into the banana pudding.
Use clear individual serving cups, glasses or jars to layer the pudding/whipped cream mixture 1/3 full, then add 5 mini wafers, then 5 thin banana slices, last fill to the top with more of the pudding/whipped cream mixture.
Cover and refrigerate until ready to serve, at least 2 hours or up to 24 hours.
Right before serving, garnish the top with some wafer crumbs, a few banana slices, and stand a wafer into the pudding.
