Preparation Steps

• Place the thawed light whipped topping in a large mixing bowl. Use a rubber spatula to loosen it up so it’s smooth and airy before adding other ingredients.
• Stir the plain Greek yogurt in a separate small bowl until smooth, then pour it into the bowl with the whipped topping. Gently fold the yogurt into the topping with a spatula using large, sweeping motions to keep as much air as possible.
• Sprinkle the banana instant pudding powder over the combined mixture. Add the vanilla extract. Using the spatula, fold the pudding in briskly but carefully until there are no dry streaks and the dip is uniformly pale yellow and silky.
• Taste and adjust — if you’d like a stronger banana flavor, fold in an additional 1/2 teaspoon of pudding mix or a drop more vanilla. Keep the texture light by folding rather than whisking.
• Cover the bowl and refrigerate for at least 30 minutes to let the pudding hydrate and the dip firm up slightly. For best texture, chill up to 2 hours before serving.
• Before plating, give the dip a gentle stir to re-fluff. Transfer to a serving bowl and serve with graham crackers, vanilla wafers, apple slices, or fresh strawberries.