In a large bowl, mix together pudding, sliced bananas and Cool Whip.
After mixing together, get another large bowl.
Put a layer of Nilla Wafers to cover bottom of dish.
Put pudding mixture in to cover cookies.
Continue to repeat layers until all of the pudding mixture has been used.
Top with crushed Nilla Wafers.
stir in vanilla. Reserve 10 Nilla wafers for garnish. Spread small amount
Add milk to pudding.
Mix until smooth.
Fold in Cool Whip. Line bottom of 9 x 13-inch pan with Nilla wafers.
Layer pudding and sliced bananas to make two layers.
Top with a layer of Nilla wafers.
Finely crush 37 Nilla wafers.
In bowl, combine crumbs with margarine; press onto bottom and side of 9-inch pie plate.
Make pie filling according to package directions for pie using milk. Stand remaining 13 wafers around side of pie plate, pressing firmly against crust.
Spread filling into prepared crust.
Before serving, arrange fruit slices on top of pie.
Serves 8.
Make jello as directed on box.
Line a bowl with a small amount of pudding.
Add a layer of banana slices and top with a layer of Nilla Wafers.
Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
rush 1/2 of the Nilla wafers tops with egg wash.
Line muffin tin with double paper liners. Place 1 Nabisco Nilla vanilla wafer in bottom of each liner. Beat cream cheese, sugar, eggs and vanilla until smooth. Fill liners 3/4 full. Bake 10 to 15 minutes at 375\u00b0. Top should lose the shiny appearance, but not crack. While warm, spoon prepared pie filling on top. Refrigerate until serving time.
asserole dish; cover with 8 Nilla wafers. Top with layer of sliced
Beat cream cheese until fluffy; add sugar, egg and lemon juice.
Beat again until fluffy.
Put vanilla wafers in bottom of cup cake liners.
Add 2/3 of cream mixture to cup cake liners. Bake 20 minutes (350\u00b0) or until set good.
Put filling on top. Refrigerate.
Mix together pudding and milk with mixer, then add sour cream and Cool Whip.
In a large bowl alternate layers of pudding, vanilla wafers and bananas.
Combine 3/4 cup sugar, flour and salt in top of double boiler. Mix in whole egg and 3 egg yolks.
Stir in milk.
Cook, uncovered and stirring constantly, until thickened.
Remove from heat and add vanilla.
Place a layer of Nilla wafers in 1 1/2-quart casserole bowl and layer of bananas, repeating step again and ending with Nilla wafers on top.
Pour custard over Nilla Wafers and bananas. Beat 3 egg whites until stiff and add 1/2 cup sugar. Put on top of pudding and bake at 425\u00b0 for 5 minutes or until brown.
asserole. Cover with layer of Nilla wafers. Top with layer of sliced
Combine first 7 ingredients and cook over double boiler until thickened.
Layer strawberries and Nilla wafers alternately in a casserole dish.
Pour pudding over layered Nilla wafers and strawberries.
Top with meringue and brown slightly in oven/broiler.
hipped topping.
Reserve 6 Nilla wafers and 1 banana.
Slice
ixture into crust prepared from Nilla wafers.
Whip egg whites, adding
Place Nilla wafers in bottom of cake pan.
Mix Cool Whip and pudding together.
Pour half of Cool Whip and pudding mixture over wafers.
Layer wafers and remainder of pudding mixture.
Microwave frosting to soften.
Pour frosting over last layer of wafers. Refrigerate.
Mix pudding and milk.
Stir in Eagle Brand milk and cool whip.
In a large bowl, layer nilla wafers on bottom, adding the pudding mixture and sliced bananas.
Continue layering starting with wafers.
Garnish with bananas and wafers.
Chill over night for best results.
asserole. Cover with layer of Nilla wafers. Top with layer of sliced
-quart casserole. Cover with Nilla wafers.
Top with layers of
Layer Nilla Wafers and sliced bananas in deep dish baking bowl, ending with wafers.
Set aside.
Combine 1/2 cup sugar, flour and salt.
Mix in 1 whole egg and 3 egg yolks.
Stir in milk.
Cook over low heat until thick.
Add vanilla.
Pour over wafers and bananas.
Beat egg whites until stiff; gradually add remaining sugar.
Spread over top and brown in a 425\u00b0 oven.