Combine and mix first 5 ingredients until completely mixed.
Layer mixture with bananas and wafers.
Spread the remaining cool whip on top. Refrigerate for a couple of hours.
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.
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.
Break the angel food cake into small pieces.
Place about 1/3 of the cake in a rinsed 1 1/2-quart mold.
Make banana pudding according to directions.
Fold sliced bananas in pudding, then fold pudding with whipped topping (reserving enough to top each slice of cake).
Spoon some of the pudding mixture over the cake, alternating pudding and cake pieces until the mold is filled. Chill in refrigerator overnight if possible.
When ready to serve, unmold on cake plate and cut in slices.
Top each slice with whipped topping.
Prepare pudding according to package directions.
Add Eagle Brand milk.
Beat with mixer.
Add Cool Whip.
Fold in vanilla, layer bananas, wafers and pudding.
Combine first 3 ingredients in a large bowl.
Beat at low speed for 2 minutes or until thickened.
Line bottom and sides of a 3-quart bowl with vanilla wafers. Slice 1 banana and layer over wafers. Spoon 1/3 of the pudding mixture over the banana.
Repeat layers of vanilla wafers, bananas and pudding twice. Chill. Spread whipped topping over the pudding.
Yields 10 to 12 servings.
Make pudding according to directions on box for pie filling, but do not let set. Mix in Cool Whip & Eagle Brand. Slice bananas into desired thickness. In a large bowl, starting with pudding mixture, layer pudding, then cookies, then bananas. Repeat until all pudding mixture is used and top with cookies. Cover & refrigerate 3-4 hours until set.
Crush graham crackers.
Put half in the bottom of a large bowl.
Mix sweet milk to pudding mix.
Set aside for a few minutes.
Slice banana over the cracker crumbs.
Squeeze half a lemon over the banana (keeps it from turning dark and gives it a good taste).
Continue the next layer.
Top with Cool Whip. Refrigerate until ready to eat.
Serves a large family.
Combine first 3 ingredients.
Beat at low speed for 2 minutes until thick.
Line bottom and sides of a 3-quart bowl with vanilla wafers.
Slice 1 banana on the layer of wafers.
Next, spoon 1/3 of the pudding over the bananas.
Repeat layers and chill.
Spread Cool Whip over pudding before serving.
Mix milk and pudding.
Stir until thick.
Add Eagle Brand milk and Cool Whip.
In large bowl put a layer of wafers, then a layer of bananas, then a layer of pudding mixture.
Continue layering until pudding is used up.
Be sure to end up with pudding mixture on top.
Chill in refrigerator for 2 to 4 hours.
Can top with Cool Whip as last topping.
break each cookie into 3 or 4 smaller pieces.
place 5 cookies in a ziplock and crush finely.
mix condensed milk -- sour cream -- pudding mix and lemon juice together.
cover the bottom of a pie plate or bowl with cookie pieces cut two bananas into slices and spread over the cookies.
spread half the pudding mix over the dish.
repeat with another layer.
sprinkle cookie crumbs over the top for a finishing touch.
chill for at least 4 hours.
Beat pudding mix and milk with mixer until firm (2 to 4 minutes).
Fold in Eagle Brand milk and half of Cool Whip.
Begin to layer ingredients, starting with vanilla wafers.
Spread remaining Cool Whip on top and sprinkle with cookie crumbs. Chill.
Makes large dish.
aks. Set aside.
For the banana filling:
In another large
In large mixing bowl, mix pudding with milk according to package directions. Add condensed milk and Cool Whip. Mix with electric mixer. In a large serving bowl, cut bananas in bite size pieces. Add cookies. You can either layer bananas and cookies or just mix all together. Pour pudding mixture in and stir. It is best if refrigerated overnight or at least 4 or 5 hours for pudding to set. This makes a large serving and is so easy.
Mix instant pudding and milk; whip.
Add cream cheese, Eagle Brand milk and half of Cool Whip; mix in a large dish.
Layer the mixture, vanilla wafers and bananas.
Repeat layers until all mixture is used, ending with mixture on top.
Use half of Cool Whip for topping.
Sprinkle crushed wafers on top.
Mix Eagle Brand milk, pudding, Coffee-mate, vanilla, Cool Whip and milk.
Line pan with wafers.
Add sliced bananas, then pour filling over this.
Garnish with cookies.
Chill several hours. Serves many.
Great for summer menus.
Mix together milk, sour cream, Cool Whip and instant vanilla pudding.
Set aside.
In a 2 qt. container layer vanilla wafers and bananas.
Spread pudding evenly over layer.
Top with vanilla wafers.
Refrigerate.
Combine instant pudding, sour cream and milk.
Beat at low speed 2 minutes.
Allow to set.
Line bottom and sides of a 3 quart bowl with vanilla wafers.
Spoon one third of pudding mixture over sliced bananas.
Repeat layer of vanilla wafers, bananas and Cool Whip.
Spread remaining Cool Whip on top.
Chill and serve.
Mix pudding with milk.
Beat and set aside.
Mix condensed milk with Cool Whip.
Combine the two mixtures.
Alternate layers of pudding and bananas and vanilla wafers.
Crumble wafers on top.
Mix pudding according to directions on package.
Stir in sour cream and Cool Whip.
Layer in a large bowl or long flat Pyrex dish, starting with vanilla wafers, then bananas, then pudding. This make a large amount.
You will have two layers of each.
I sprinkle some lemon juice on banana slices to keep from turning dark.
I chill before serving.
I sometimes use 1 package of vanilla and 1 package of banana pudding mix.