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.
3x9-inch dish.
MIX cream cheese and powdered sugar until
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.
ilk, mix both flavors of pudding in separate bowls and set
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
Beat both boxes of pudding mix into 2 3/4
In a mixing bowl, beat cream cheese and sugar until smooth
br>Combine 3 boxes of pudding mix with 4 cups of
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
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.
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.
To banana cream pudding mix, add crushed pineapple (including juice).
Add Mandarin oranges, drained, marshmallows, lemon juice and bananas.
Blend in Cool Whip.
Chopped nuts or shredded coconut can also be added.
Use a 9 x 13 pan.
Refrigerate until ready to serve.
Pistachio pudding is also good and gives a prettier color to the dessert.
In large bowl, combine sweetened condensed milk and water.
Add pudding mix, beat well.
Fold in Cool Whip.
Spoon 1 c. pudding mixture into a 2 1/2 q.t bowl.
Layer with wafers, banana and pudding.
Repeat layering twice, end with pudding.
Chill thoroughly.
Split Twinkies lengthwise and lay in 9x13 pan (should use whole box).
Prepare instant pudding with 1 1/2 cups milk.
Lay sliced bananas over Twinkies in pan and pour pudding over bananas.
Prepare 2 envelopes of Dream Whip as per package directions and spread this over the top of pudding.
Chill in refrigerator until set (about an hour or longer).
ugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl
Mix flour, butter and 3/4 of the nut meal together.
Press in bottom and sides of pan and bake 15 minutes 350*.
Let cool and place in freezer.
Mix together, conf.
sugar, Cool Whip, cream cheese.
When creamy, spread over crust.
Mix 2 small boxes banana cream pudding, cold milk, pour over cream cheese layer.
put remainder of Cool Whip over top.
Sprinkle with remaining nut meal or chopped nuts.
Mix together crackers, butter and sugar.
Press into bottom and sides of spring-form pan.
Combine Cool Whip, pudding and sour cream and mix with a wire whisk.