Open the cookie bags and fold the tops of the bags over the sides.
Add the vanilla pudding to a medium bowl and fold in the whipped cream. Fold in the cookies and half of the banana slices.
Divide the remaining banana slices among the cookie bags. Top the banana slices with the pudding mixture. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and a cherry before serving.
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