In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
Layer with banana slices and top with remaining pudding mixture.
Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
Slice banana into 10 even slices.
Mix banana slices and cherries evenly in serving bowl with spoon.
(Be careful! You don't want to smash the fruit.) Garnish the fruit with the whipped topping.
(Whipped topping in a pressurized can is recommended to make the dessert look nicer.) If you want to make this dessert before the meal and have it ready to pull out after dinner, add a few drops of lemon juice to the bananas to keep them from getting brown and keep the dessert in the refrigerator.
medium bowl, beat together banana, brown sugar, margarine and peanut
Heat oven to 350 Grease pie plate 9 x 1/4 in.
Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
Add banana mixture: stir until blended.
Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
Cover and refriderate about 2 hours until chilled.
Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
Store covered in refriderator.
Drain peaches, measuring syrup.
Add enough water to measure 1 cup.
Dissolve jello in boiling water.
Add liquid.
Pour into individual dessert dishes; add peaches and bananas.
Chill until set.
Makes 4 cups or 8 servings.
Slice banana thinly, as for topping on cold cereal.
Sprinkle with sugar and, if desired, spice.
Serve in small bowl with spoon.
Cover banana with milk.
Yields about 2 servings.
ayer
and top with banana. Spread remaining
whipped topping
Stir in the brown sugar, banana, vanilla, and salt. Pour the
In large bowl, combine sweetened milk and water.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream or Cool Whip, then strawberries and bananas.
Line side and bottom of 3 1/2-quart glass serving bowl with cake slices.
Spoon pudding mixture into prepared bowl.
Cover; chill.
Garnish with additional strawberries and banana slices.
Refrigerate leftovers.
Spread half of the crumbs in a square pan (8 x 8 x 2-inch). Beat butter, powdered sugar and egg together until light and fluffy.
Spread over crumbs in pan.
Add maraschino cherries, banana and nuts, which have been mixed together.
Spread whipped cream over this mixture.
Sprinkle remaining crumbs over this. Chill 12 hours or longer.
Cut into squares.
Mix pudding as directed.
Slice 1 banana to cover bottom of pie crust.
Pour pudding evenly into crust.
Refrigerate 15 minutes.
Spoon Cool Whip over pudding to cover top layer.
Top with second banana.
Ready in just minutes.
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.
rom heat and add remaining banana and mango, along with the
In large bowl, combine sweetened condensed milk and water. Add pudding mix. Beat well. Chill 5 minutes. Fold in whipped topping, then strawberries and bananas. Line side and bottom of 3 1/2-quart glass serving bowl with cake slice. Spoon pudding mixture into prepared bowl. Cover. Chill. Garnish with additional strawberries and banana slices. Refrigerate leftovers if any is left.
ream and a slice of banana and vanilla wafer.
Enjoy
utter, eggs, vanilla, sugar and banana's into a large bowl
Prepare instant pudding banana cream mix with milk according to package directions.
Spread small amount on bottom of 1 1/2-quart casserole.
Layer wafers, bananas and pudding to make 3 layers of each, ending with pudding.
Beat egg whites until stiff but not dry; gradually add sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface.
Bake at 425\u00b0 for 5 minutes.
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.
Put a layer of vanilla wafers in bowl, then a layer of sliced banana until you use all wafers and bananas.
Mix instant pudding and pour over bananas and wafers.
You can eat it cold or warm in microwave for 4 minutes.
Good either way.
Mash banana and add to cake mix.
Follow directions on the box and bake in a Bundt pan.
Cool.
To top with glaze:
Stir hot milk or water into confectioners sugar.
Drizzle on top of cake.