In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet.
Cover with plastic wrap and allow to chill for about 30 minutes.
After pudding has congealed, top each banana with 1 Tablespoon of the chocolate yogurt and a raspberry. Serve immediately.
If you want to make these ahead of time, prep chocolate yogurt, and assemble before serving or the bananas will turn brown and the yogurt will get watery from the raspberry.
Store chocolate yogurt in an airtight container in the refrigerator for up to 5 days.