Set aside.
For the banana filling:
In another large
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.
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 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.
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.
Combine the first 3 items and refrigerate.
Then layer bananas, vanilla wafers, pudding mixture, and repeat.
Can substitute crushed pineapple or be an addition to the recipe.
Combine pudding mix, egg yolks and milk in saucepan.
Cook and stir over medium heat.
Bring to full boil.
Remove from heat. Arrange layer of Nilla wafers on bottom and sides of 1 1/2-quart baking dish.
Add layer of banana slices and of pudding.
Continue layering, ending with pudding.
Beat egg whites and salt until foamy.
Gradually beat in sugar.
Beat to form stiff, shiny peaks. Spread lightly over pudding, sealing edges well.
Bake at 425\u00b0 for 5 to 10 minutes until lightly browned.
Serve warm or chilled.
Combine pudding mixes and milk, whisk until smooth.
Add sour cream, stir until smooth.
Add whipped topping, stirring to combine well.
Using a trifle dish, layer 1/3 of pudding mixture, 1/2 of vanilla wafers and 1/2 of bananas.
Repeat layers.
Top with pudding and garnish with crushed vanilla wafers.
Refrigerate several hours before serving. (Can refrigerate overnight.).
BANANA-WAFER PREPARATION:
Preheat oven
o 350\u00b0.
Stir pudding mix into milk in medium
o 350\u00b0.
Stir pudding mix into milk in medium
Combine Jell-O pudding, egg yolks and milk in saucepan.
Cook and stir over medium heat until mixture comes to a full boil. Remove from heat.
Arrange layer of vanilla wafers on bottom and sides of 1 1/2-quart baking dish.
Add a layer of banana slices and of pudding.
Continue layering wafers, bananas and pudding, ending with pudding.
Combine pudding mix, egg yolks and milk
Combine pudding mix, egg yolks and milk in saucepan.
Cook and stir over medium heat until mixture just comes to a boil. Remove from heat,
Cover surface of hot pudding with wax paper or plastic wrap.
Cool.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 3 minutes. Gently stir in 1 1/2 c. whipped topping. Place 10 wafers that have been broken in pieces on bottom of 2 qt. serving bowl. Top with 1/3
of the bananas and 1/3 of the pudding mixture. Repeat layers ending with pudding mixture. Cover with remaining topping. Refrigerate until ready to use.