ottom of the pan with nilla wafers - sprinkle milk on the
Make jello as directed on box.
Line a bowl with a small amount of pudding.
Add a layer of banana slices and top with a layer of Nilla Wafers.
Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
br>(At this point, the dessert may be left covered in
Slice bananas into small circular pieces, then dip the slices into the lemon juice to help prevent the bananas from turning black.
Layer the bottom and sides of the pie crust with the banana slices.
Cook Eagle Brand milk, cornstarch, eggs and water in a medium saucepan.
When mixture starts to bubble, add butter and vanilla flavoring.
Stir quickly; cook until almost thick. Let cool, then add to pie crust.
When entire pie is cool, top with Cool Whip.
Beat milk and pudding until thick; add Cool Whip and mix thoroughly.
Add Eagle Brand milk and banana flavoring.
Line bowl with vanilla wafers.
Pour pudding over.
Repeat with wafers and pudding until bowl is filled.
Refrigerate.
Kids love this and there are no bananas to turn brown.
he frosting, mix powdered sugar, banana, butter and cream cheese. Stir
Buy or prepare graham cracker crust (if you make it, it can be put in an 8 x 8 x 2-inch dish).
In bowl, beat butter, sugar and egg until light and fluffy.
Spread over crumbs in pan.
Beat whipped cream until stiff.
Fold in pineapple and banana.
Spread over butter mixture.
Sprinkle with remaining graham cracker crumbs.
Cover and chill at least 12 hours.
Layer vanilla wafers and bananas in pan, beginning and ending with wafers.
Mix pudding mix according to package directions. Pour over banana and wafer layers.
Refrigerate.
Dissolve gelatin
in boiling water.
Combine cold water and ice cubes to
make
1
1/4 cups;
add to gelatin, stirring until slightly
thickened.
Remove unmelted ice.
Place banana slices in dessert glasses;
measure
1 1/3 cups of the gelatin and spoon over banana slices.
Whip remaining gelatin, beating with an electric mixer until fluffy, thick and about double in volume. Pour over
clear
glasses.
Chill until firm, about 1 hour.
Makes 5 servings.
In a 13
x 9-inch dish, layer bananas and wafers. Blend together pudding mix
and
milk, then add Eagle Brand and Cool Whip and spoon
evenly
over
banana and wafer mixture.
Cover with plastic wrap and refrigerate.
Allow frozen ice cream to thaw slightly.
Beat in mashed banana and chopped pecans.
Pack in a freezer container.
Cover and freeze until firm.
ake. Garnish each serving with banana slices and/or toasted coconut
einsert steel blade.
Add banana, sugar, butter, milk, egg and
ell.
Add to the banana mixture, and stir just until
rush 1/2 of the Nilla wafers tops with egg wash
f any container with the nilla wafers. I use a pretty
Place a layer of wafer cookies on the bottom of
Mix Vanilla Wafers, butter, pecans, brown sugar, and cinnamon.
Spread on greased cookie sheet and bake in 350 degree oven for 5 minutes. Stir and bake 3-5 more minutes.
Mix pudding, milk, and cool whip (note that you are using less milk than you would usually use for 2 pudding boxes).
Blend sugar, cream cheese, and cool whip.
Layer crumbly mixture, pudding, bananas, crumbly mixture, pudding, bananas. Top with creamy topping. May be layered in a trifle bowl or in individual cups for easy service at a party or brunch.
Enjoy!
iners.
Place 1 vanilla wafer flat-side down in the
ours before serving. Store leftover dessert in refrigerator.
If you