Set aside.
For the banana filling:
In another large
baking powder, salt, and instant banana pudding mix. Mix in 2 cups
Cream the shortening and the sugar together until light and fluffy.
Beat in the eggs one at a time.
Stir in the vanilla, baking powder and salt.
Add the instant banana pudding.
Mix in 2 cups of the flour add the remaining 1/2 cup only if needed.
Cover dough and chill for at least 2 hours or overnight.
Preheat oven to 375 degrees.
Grease baking sheets.
Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet.
Flatten balls and bake for about 8 minutes or until lightly golden browned.
Put
broken
up
angel
food cake pieces in large bowl. Put cut
up
bananas
and strawberries on top of cake pieces. When cool, pour banana pudding over all.
Stir gently.
Place in refrigerator
to chill well.
May be served with Cool Whip on top or as is.
Beat cream cheese in a large bowl with an electric mixer until smooth. Add sweetened condensed milk, vanilla pudding mix, banana pudding mix, milk, and sour cream; beat until smooth. Fold whipped topping into pudding mixture. Chill in refrigerator for at least 2 hours before serving.
Mix banana pudding mix with milk. Layer oblong dish with wafers, then sliced bananas. Add layer of pudding; repeat until ending with pudding on top. Crumble a handful of wafers on top of pudding for decoration.
Add milk to banana pudding.
Mix, using mixer for 2 minutes. Fold in Eagle Brand milk and Cool Whip.
Layer vanilla wafers, bananas and pudding in large bowl.
Refrigerate.
Enjoy!
Mix together vanilla pudding and banana pudding.
Blend together cream cheese and Cool Whip.
Put half of Cool Whip in pudding mix.
Stir together and put remaining Cool Whip on top of pudding.
Layer as you would a banana pudding.
Chill.
Layer vanilla wafers and sliced bananas.
Prepare instant banana pudding according to instructions on package.
Pour over vanilla wafers and sliced bananas; chill.
Top with whipped topping when serving.
eat in water and instant banana pudding mix.
Chill for 10
BANANA-WAFER PREPARATION:
Preheat oven
Combine milk, banana pudding mix, and vanilla extract in
ntil blended.
Place unused pudding mixture back on the stove
he condensed milk; water and pudding mix in a bowl.
airly big so that the pudding has plenty of room to
Layer cookies and bananas (one layer cookies, then one layer of bananas until you use all of your cookies).
Mix pudding and sour cream quickly (stir mixture just enough to mix it; do not let it get firm, you want it runny).
Quickly pour over cookie-banana layers.
Cover and refrigerate for several hours. Add Cool Whip on the top of your pudding either before or after refrigeration. This tastes like a \"cooked from scratch\" banana pudding.
Mix pudding mix and milk in a large bowl.
Add condensed milk and Cool Whip, stirring until smooth.
Place vanilla wafers on bottom and side of bowl.
Place sliced banana on top of cookies in bottom; top with some of the pudding mix.
Continue layering until all of the pudding mix is used.
Top with vanilla wafers.
Prepare pudding as directed, omitting 1 cup of the milk and adding sour cream and Cool Whip.
In large bowl, layer with vanilla wafers, the sliced bananas and pudding.
Layer until all is used, ending with pudding on top.
Add Cool Whip on top and keep chilled until ready to use.
Cook pudding as directed on the box and cool in the pan.
Add sliced banana to the cooling pudding.
Put a layer of the pudding on the bottom of a bowl and a layer of the vanilla wafers alternately until all of the pudding is used up.
Top with crushed vanilla wafers.