High-Protein Banana Pudding

In a medium bowl, whisk protein powder and Jell-O. While whisking, slowly pour in milk until no lumps remain, about 1 minute. Cover bowl in plastic wrap and refrigerate at least 40 minutes and up to overnight. The consistency will be slightly looser than regular pudding at this point.

In a large bowl, using a handheld mixer on medium-high speed, beat cream until soft peaks form. Add yogurt and beat until stiff peaks form, 30 to 60 seconds more. Scoop out 1/2 cup whipped cream mixture and transfer to an airtight container. Refrigerate until ready to use.

Using a rubber spatula, combine remaining whipped cream mixture with milk mixture until no streaks remain.

In a small jar or serving glass, layer 1/4 cup yogurt mixture, 4 to 5 banana slices, and about 2 crumbled Nilla Wafers. Repeat layers one more time. Finish with 1/4 cup yogurt mixture. Repeat with remaining jars or glasses. Refrigerate at least 3 hours, and covered, up to overnight.

Top each with a spoonful of reserved whipped cream, a whole Nilla Wafer, and more banana slices.