In a medium-sized mixing bowl, combine the Greek yogurt, whey protein powder, banana cream pudding mix, and almond milk. Whisk until smooth and creamy, about 2 minutes.

If a thinner consistency is desired, slowly add another 1/2 cup of almond milk while whisking until the mixture is smooth and velvety.

Crush the sugar-free vanilla wafers in a sealable bag or food processor, aiming for small pieces without turning them to dust.

Slice the banana into thin rounds, about 1/4 inch thick, ensuring even layers.

In serving jars, layer the pudding mixture, followed by a layer of crushed vanilla wafers, then banana slices. Repeat the layers, finishing with pudding on top.

Cover the jars and refrigerate for at least 15-30 minutes to allow flavors to meld and the wafers to soften.