edium bowl, whisk together the pudding mix, milk and bourbon until
Set aside.
For the banana filling:
In another large
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.
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.
Layer as you would a banana pudding.
Chill.
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.
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.
br>Arrange half of the banana slices in crust; top with
ombined.
Add the instant pudding and the mashed bananas to
eat in water and instant banana pudding mix.
Chill for 10
ixing bowl stir together flour, pudding mix, and baking powder; add
In a large mixing bowl, combine both packages of dry pudding mix and add milk.
Beat until thick.
Add banana slices and stir. Fold in Cool Whip.
In serving bowl, layer vanilla wafers in the bottom, then pour on some of the pudding mixture; repeat this 2-step process 2 more times.
The real beauty of this recipe is that it can be made in about 15 minutes and then served.
However, it can be refrigerated and served later.
ixture.
Arrange half of banana slices into crust.
Top
Combine graham cracker crumbs, butter, cinnamon, and nutmed, and press into 9-inch pie plate.
Chill in fridge 2 hours before filling.
For filling, using a mixer, blend 1/2 cup of milk into cream cheese until very smooth and creamy.
Gradually add remaining milk until blended.
Add pudding mix and blend 1 minute - do not overblend.
Pour into graham cracker crust.
Chill.
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
ars.
Combine milk, instant banana pudding, dry whipped topping mix, and