Mini Pound Cake Banana Pudding - cooking recipe

Ingredients

6 (3 1/4 ounce) mini hostess butter pound cake (I used the ones that came in the box)
5 bananas
1 (3 1/2 ounce) box banana cream instant pudding
1 (3 1/2 ounce) box French vanilla instant pudding
3 cups milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip

Preparation

Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.