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.
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.
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.
nd add vanilla and banana pudding mixes, whipping until pudding mixes are blended
eat in water and instant banana pudding mix.
Chill for 10
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.
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Stir milk and pudding mix together in another bowl
Mix first 3 ingredients as directed.
Fold in Cool Whip, then cut bananas in pudding.
Layer pudding and vanilla wafers.
Top with Cool Whip or pudding mix.
Put the condensed milk and the water in a bowl and mix well.
Add the box of instant pudding and stir until well combined.
Chill about 5 minutes until set.
Fold in cool whip.
Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish.
Keep in fridge until ready to serve.
Make pudding as directed.
Fold in condensed milk and Cool Whip.
Layer wafers, bananas and pudding.
Chill.
Mix lemon juice and eagle brand milk.
Mix puddings and milk until thickened.
When milk has thickened, mix into pudding mixture.
Mix in cool whip.
In large bowl, layer in this order: graham crackers, sliced bananas, pudding mix.
Should make 3 layers.
Combine pudding mix and milk according to the package directions.
Stir in the Eagle Brand Sweetened Condensed Milk and then fold in the Cool Whip.
Layer with bananas and wafers.
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.