Beat first 2 ingredients for 2 to 3 minutes on low and set in refrigerator.
Place graham crackers in a gallon size plastic Ziploc bag.
Crush with rolling pin.
Place about half of crumbs in bottom of container.
Cover with 1 sliced banana.
Then cover with pudding.
Slice 1 more small banana over pudding.
Sprinkle with about 1/2 to 3/4 cup of cracker crumbs.
Very good and low calorie. Makes 6 servings.
Mix pudding and milk according to package directions.
In dish, layer graham crackers, then bananas, then pudding.
Repeat another layer until all is used.
Top with Cool Whip and refrigerate.
This makes a good low-calorie dessert.
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, gelatin and water; bring to a boil.
Remove from heat and add orange concentrate.
Let mixture cool and fold in Cool Whip.
Put in baked pie crust and refrigerate at least 3 hours.
Makes 6 or 8 servings.
Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
Make graham crust with melted butter and press into 9-inch pie plate.
Beat instant pudding with milk.
Slice bananas thin onto graham crust.
Pour banana pudding over.
Top with Cool Whip.
Set aside.
For the banana filling:
In another large
Mix pudding mix with 5 cups skim milk.
Add sour cream and Cool Whip (use large mixing bowl).
Layer wafers, bananas and pudding mix in serving dish.
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.
Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
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.
Make pudding according to directions.
Layer pie in order of ingredients.
Chill.
A low calorie recipe.
Cook pudding according to directions.
When finished cooking, add condensed milk. Stir together and pour into freezer container. Carefully fry nuts in butter until just beginning to turn golden brown.
Do not burn.
Add nuts and mashed bananas along with other ingredients to pudding/canned milk mixture.
Add enough milk to reach fill line.
Add NutraSweet to taste.
Freeze and enjoy.