POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
SPOON half of the pudding evenly into four dessert dishes. Layer with banana slices. Spoon remaining pudding over bananas.
REFRIGERATE until ready to serve. Top each serving with 2 Tbsp. whipped topping. Sprinkle with walnuts. Store leftovers in refrigerator.
Serves: 4 Calories: 160
Special thanks to KraftFoods for this recipe.