in large bowl add pudding mix, protein powder, and milk. whisk well.
fold in bananas, pour mixture into pie crust.
put top on pie and refrigerate for at least 2 hours.
spread cool whip onto pie before serving.
To reserved pineapple liquid add enough water to make 1 1/2 cups.
In large bowl combine Eagle Brand milk.
Add pudding mix and beat well.
Add pineapple.
Chill 10 minutes.
Fold in whipped cream.
Spoon 1 1/2 cups pudding into 3 to 4-quart glass serving bowl.
Top with 1/3 each of chocolate wafers, banana and pudding. Repeat layering twice, ending with pudding.
Chill thoroughly.
Mix the banana cream pudding mix as directed on box.
Add the condensed milk and mix well.
Stir in the Cool Whip.
Put a layer of the pudding mix in a large size dish followed by a layer of rolled wafers and then a layer of bananas.
Continue until mixture is gone, ending with pudding.
Refrigerate.
This will keep a week or more.
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
3x9-inch dish.
MIX cream cheese and powdered sugar until
Beat both boxes of pudding mix into 2 3/4
Mix pudding and milk in a medium bowl.
Stir 1 1/2 minutes with a wire whisk.
Gently fold 1 cup of Cool Whip Free into pudding mixture.
Fold in banana slices.
Top with remaining Cool Whip Free.
Cover and chill at least 30 minutes.
lectric hand mixer, mix the cream cheese and icing sugar until
baking sheet.
Add pudding mix, milk, and yellow gel
Slice banana into pie shell.
Prepare pie filling mix as directed, using 2 1/2 cups milk.
Fold in 1/2 cup of the whipped topping and pour over banana in shell.
Chill at least 3 hours.
Leave baked cake in deep large 9 x 13 or size larger pan.
Add mixed banana cream pudding.
Layer with Cool Whip.
Top with cherry or strawberry pie filling.
Microwave chocolate, milk and butter on High for about 2 minutes and stir often.
Spread into crust and refrigerate for 30 minutes.
Prepare pudding mix as directed on package.
Slice up bananas and put them on top of chocolate.
Then put pudding over the bananas.
Top with whipped cream topping.
br>Combine 3 boxes of pudding mix with 4 cups of
Put cereal in blender and blend until they look like small crumbs.
Place crumbs around bottom and sides of pie pan, securing with cooking spray.
In large bowl add pudding mix and milk, and whisk well.
Put pudding mix into pie crust.
Top with cool whip before serving.
To prepare cookie crunch: heat oven to 400 degrees. Mix flour and brown sugar; cut in butter till crumbly. Stir in peanuts. Press into the bottom of a 9x9 pan. Bake until light brown, about 15 minutes. Break into pieces and cool completely.
When cookie crunch is cool, prepare the pudding with the milk.
In a large bowl, layer the half the cookie crunch, half the pudding, half the bananas, and half the cool whip. Repeat layers.
Top with a handful of chopped peanuts. Cover and refrigerate until serving.
Microwave chocolate, milk and butter in a medium, microwavable bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds.
Stir chocolate until melted completely.
Spread evenly in crust. Refrigerate 30 minutes or until firm.
Arrange sliced bananas over chocolate.
Pour milk in large bowl.
Add pudding; beat with wire whisk for 1 minute.
Let stand 5 minutes.
Spoon over bananas in crust and top with Cool Whip.
Microwave chocolate, milk, and margarine on high for 1 1/2 minutes, stirring every few seconds.
Stir until chocolate is completely melted and spread evenly in crust.
Refrigerate for 30 minutes or until chocolate is firm. Then arrange banana slices over chocolate.
Pour milk in a large bowl and add pudding mix. Beat with wire whisk for 1 minute.
Let stand 5 minutes.
Spoon over bananas and top with Cool Whip.
Refrigerate for 4 hours until ready to serve.
Makes 8 servings.
ilk, mix both flavors of pudding in separate bowls and set
Combine pie filing mix with milk in saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool cooked pudding 5 minutes, stirring twice.
Pour into crust.
Chill 3 hours.
Cut pie into 6 to 8 wedges and top each alternately with fresh fruit.
In a mixing bowl, beat cream cheese and sugar until smooth