Spread about 2 tbsp. pudding into the bottom of an 8 oz. glass. Arrange an even layer of banana slices over the pudding, then sprinkle gingersnap pieces over the bananas. Carefully spread about 3 tbsp. whipped topping over the gingersnaps.
Repeat the layers in step one once more, then top with a final dollop of whipped topping.
Repeat this process in three more 8-oz. glasses. Serve and enjoy!
You can make these up to 12 hours ahead of time and store in the refrigerator until ready to serve.