Line a 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Crush the nilla wafers by hand into roughly 1/2-inch pieces—I prefer hand-crushing over a food processor because it gives you a more rustic, uneven texture that creates better texture contrasts in the finished fudge. Set the crushed wafers aside in a small bowl.

Microwave the condensed milk in a microwave-safe bowl for 1 minute, stirring every 20 seconds to ensure even heating and prevent scorching. Once hot, immediately stir in the banana pudding mix until completely smooth and combined—the heat of the milk will activate the pudding powder and dissolve any lumps. This step is crucial because mixing the pudding into hot milk rather than cold liquid ensures a silky, lump-free base.

Break or cut the almond bark into smaller pieces to promote even melting. Place in a microwave-safe bowl and melt using 30-second bursts, stirring between each burst, until completely smooth and pourable. I find that using short bursts prevents overheating and seizing better than one long melt cycle, and you'll achieve a much smoother texture for folding into the pudding mixture.

Pour the melted almond bark from Step 3 into the pudding mixture from Step 2 and stir vigorously until completely combined and smooth. Add the vanilla extract and salt, stirring quickly and thoroughly to incorporate—the vanilla rounds out the banana flavor while the salt enhances the overall sweetness of the fudge. Work quickly at this stage because the mixture will begin to set as it cools.

Pour the combined mixture into your prepared pan from Step 1 and spread evenly with a spatula or the back of a spoon to create a smooth, even layer. Working quickly before the fudge sets, press the hand-crushed nilla wafers from Step 1 onto the top surface, distributing them evenly across the entire layer. Chill in the refrigerator for at least 4 hours until the fudge is completely set and firm to the touch.

Remove the fudge from the refrigerator and use the parchment paper overhang to lift it out of the pan onto a cutting board. Cut into 1-inch squares using a sharp knife, wiping the blade between cuts if needed for cleaner edges. Serve chilled or at room temperature—the fudge keeps well in an airtight container in the refrigerator for up to one week.