xtract, 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.
br>Beat in water and instant banana pudding mix.
Chill for 10
jars.
Combine milk, instant banana pudding, dry whipped topping mix, and
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.
Set aside.
For the banana filling:
In another large
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.
Mix instant vanilla pudding per package directions.
Add to pudding, sour cream and 1/2 of Cool Whip.
Layer vanilla wafers, bananas and sauce; continue until gone.
Top with rest of Cool Whip.
Chill before serving.
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.
nd add vanilla and banana pudding mixes, whipping until pudding mixes are blended
Combine milk, banana pudding mix, and vanilla extract in
cups milk and both banana pudding mixes to one bowl; stir
Pour milk into large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended.
Let stand 5 minutes.
Arrange half of the wafers on the bottom of a 13 x 9 inch pan.
Top with layers of half each of the banana slices, pudding and whipped topping.
Repeat starting with wafers and ending with whipped topping,.
Crumble the 2 remaining wafers over the top of the whipped topping.
Chill for 3 hours before serving.
Cake Directions:
Mash bananas. Mix in order of ingredients listed.
Bake according to instructions on cake mix.
Topping Directions:
Mix whipped topping and pudding together, spread layer between the two cakes.
Use remaining to cover cake, decorate with vanilla wafers.
Prepare banana and vanilla pudding together in a bowl. In a glass serving dish put down one even layer of wafer cookies, another even layer of strawberries,a even layer of bananas and a even layer of pudding about a half inch to an inch thick. Repeat until dish is filled. To do the top layer add bananas, strawberries and wafers into a neat desired design. Chill and eat within 24 hours. If making ahead, prepare each ingredient but don't put it together until ready to serve or cookies and fruit can become soggy.
Beat the whipping cream until stiff and refrigerate.
Beat the milk, pudding and water for 3 to 4 minutes and refrigerate for 5 minutes.
Fold the pudding mix into the whipped cream.
Spoon over vanilla wafers and bananas arranged in a serving dish.
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.
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.
Prepare instant pudding as directed on package, omitting 1/2 cup milk.
Stir in Cool Whip and sour cream until blended.
Cut bananas into thin slices and stir in pudding mixture.
Line bowl with vanilla wafers and pour banana pudding on top.
Cover with vanilla wafers.