Grease 13x9 pan.
Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
Press cookie crumbs in greased pan.
Melt chocolate chips and combine evap. milk and salt.
Pour over crust, freeze until firm (about 20 min.).
Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
Freeze until firm.
ondensed milk at medium speed with an electric mixer 2 minutes
Place vanilla wafers in small baking cups.
Cream together sugar, milk, butter, coconut, pecans, vanilla, eggs and vanilla wafers. Mix well. Line bottom of pan with Reynolds Wrap. Grease pan with butter, then sprinkle with flour in pan lightly. Bake at 325\u00b0 for 1 1/2 hours. When cake is done, leave in pan for 4 to 5 minutes before taking out.
Line pie pan with vanilla wafers; cover with sliced bananas. Pour in instant vanilla pudding.
When firm, top with whipped cream and chill.
Line a small pan (6 x 10-inch) with vanilla wafers.
Boil together margarine, egg yolks and sugar until thick.
Let cool and add pineapple and nuts.
Pour over vanilla wafers.
Dissolve Jell-O in 1 cup boiling water.
Add 8 or 10 ice cubes and stir until melted.
Pour over custard.
Refrigerate until set.
Prepare pudding as directed on package. Stir in Cool Whip. Layer bottom of 9 x 13-inch dish with vanilla wafers. Top with 1/2 of the bananas. Pour 1/2 of the pudding mixture over that. Add another layer of vanilla wafers and bananas. Pour on remaining pudding mixture. Top with vanilla wafers. Cover and refrigerate overnight.
or 2 minutes.
Beat with electric mixer for 1 minute
In large bowl, combine condensed milk and water.
Add pudding mix; beat well with mixer.
Chill for 5 minutes in freezer. Meanwhile, whip cream until soft peaks form.
Remove from freezer; fold in whipped cream.
Spoon 1 cup of pudding mixture into bottom of a punch bowl (or 2 1/2-quart glass bowl).
Add vanilla wafers on top of pudding, then layer with sliced bananas.
Continue layering, ending with vanilla wafers.
Keep chilled until serving time.
This makes a large, rich pudding!
Combine the cream cheese and Cool Whip in a mixer. Add the milk and pudding packages. Add the vanilla. If it seems too thick, add more milk until it reaches the desired consistency.
Use a round bowl and layer one third of the vanilla wafers on the bottom with a layer of bananas on top. Add the pudding mixture and then repeat the layer. Add the final layer of vanilla wafers to the top of the pudding. Letting it sit for awhile before eating will allow the cookies to soften.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
Prepare pudding according to package directions.
Cool.
Cover the bottom of a small bowl with vanilla wafers.
Place a layer of sliced bananas to cover the wafers and then a layer of pudding. Repeat all layers.
Refrigerate.
In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Pour 3 cups milk into bowl.
Add pudding mix and beat until mixture begins to stiffen (about 2 minutes).
In separate 2-inch deep dish, place a layer of vanilla wafers on bottom and sides of dish.
Chip 1 1/2 bananas over wafers.
Then cover with 1/2 of vanilla pudding.
Cover with vanilla wafers.
Repeat with bananas and pudding.
Finally, cover with a layer of vanilla wafers. Refrigerate for several hours.
Mix pudding as directed.
Add condensed milk, cool whip, and crushed vanilla wafers.
Layer pan with crushed wafers.
Add bananas.
Add part of mixture.
Layer with vanilla wafers.
Add rest of mixture.
Top with crushed vanilla wafers.
Layer bottom of pan with vanilla wafers; put slice of banana on each wafer.
Mix Eagle Brand milk and water; add pudding and beat with fork until lumps are gone.
Add sour cream; mix until well blended.
Add Cool Whip.
Cover layer of wafers and bananas with 1/2 of pudding.
Add another layer of wafers and bananas; cover with other half of pudding.
Crumble remaining wafers on top.
Mix milk with pudding mix until smooth, but not thick. Fold in the Cool Whip and sour cream, mixing well. Line large bowl with vanilla wafers. Slice layer of bananas; spread with some of the pudding mix. Spread half of pineapple mix, then layer of pudding mix. Next layer vanilla wafers, then bananas, then pudding mix. Spread other half of pineapple and more pudding mix. Layer wafers, bananas and pudding mix. This will make a large bowl of pudding. Sprinkle crushed wafers on top of pudding.
Crush vanilla wafers in food processor.
Beat eggs and sugar. Add all ingredients.
Spoon into greased tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Cake tastes better after 2 or 3 days.
Prepare pudding as directed on package. Stir in Cool Whip. Layer bottom of 9 x 13-inch dish with vanilla wafers. Top with 1/2 of the bananas. Pour 1/2 of the pudding mixture over that. Add another layer of vanilla wafers and bananas. Pour on remaining pudding mixture. Top with vanilla wafers. Cover and refrigerate overnight.
-inch baking dish with vanilla wafers; reserve remaining wafers.
Slice bananas over