t 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 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.
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 cookies and bananas (one layer cookies, then one layer of bananas until you use all of your cookies).
Mix pudding and sour cream quickly (stir mixture just enough to mix it; do not let it get firm, you want it runny).
Quickly pour over cookie-banana layers.
Cover and refrigerate for several hours. Add Cool Whip on the top of your pudding either before or after refrigeration. This tastes like a \"cooked from scratch\" banana pudding.
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.
Prepare both chocolate and banana puddings in separate bowls. Pour banana pudding into pie crust. Let firm slightly, then pour chocolate pudding on the top. Refrigerate for 1 hour. Then before serving, remove from refrigerator and add the banana slices on top, then top with chocolate sprinkles. Serves 8.
Mix pudding according to directions on package.
Stir in sour cream and Cool Whip.
Layer in a large bowl or long flat Pyrex dish, starting with vanilla wafers, then bananas, then pudding. This make a large amount.
You will have two layers of each.
I sprinkle some lemon juice on banana slices to keep from turning dark.
I chill before serving.
I sometimes use 1 package of vanilla and 1 package of banana pudding mix.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
edium bowl, whisk together the pudding mix, milk and bourbon until
Crush graham crackers.
Put half in the bottom of a large bowl.
Mix sweet milk to pudding mix.
Set aside for a few minutes.
Slice banana over the cracker crumbs.
Squeeze half a lemon over the banana (keeps it from turning dark and gives it a good taste).
Continue the next layer.
Top with Cool Whip. Refrigerate until ready to eat.
Serves a large family.
Preheat oven to 350F; grease a bundt pan and set aside.
In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
Cool for 15 minutes before removing from pan.
If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.
n a medium pot. Remove from heat, slowly whisk cream mixture