Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
In a medium bowl, stir together the flour, Nilla wafer crumbs, and baking soda, and set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with a hand mix, add the butter, brown sugar, sugar, bananas, egg, and vanilla, mix until smooth.
Add the dry ingredients and mix until combined.
Add the chocolate chips and chopped Nilla wafers, stir until just combined.
Roll the dough into 2 Tablespoon-sized balls (dough will be sticky) and place them 2-3 inches apart on the prepared sheet trays.
Bake for 11-13 minutes until puffed, they appear dry on top and lightly golden brown.
Allow them to cool for 10 minutes on the sheet trays and then transfer to a wire rack to cool completely.
While the cookies are cooling, make the topping. In a large bowl, stir together the pudding mix and milk until smooth but not thickened.
Add the whipped topping immediately and whisk until smooth.
Spread the topping onto the cookies, there may be a little leftover.
Add more Nilla wafers and Nilla wafer crumbs on top for garnish (optional), serve immediately or chill until serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.