aks. 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!
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.
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
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.
anilla wafers, reserving any excess for garnish.
Layer bananas and
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.
Prepare banana pudding using 4 cups of milk as directed on the box.
Mix well.
Gradually add Cool Whip until blended.
Add sugar and mix for about 1 minute.
In a 9 x 12-inch pan, layer first vanilla wafers, bananas (sliced thin), pudding and finished layers with pudding.
Garnish with remaining wafers.
Refrigerate for about 8 hours before serving.
nd water.
Add instant pudding to milk and water mixture
Combine milk, banana pudding mix, and vanilla extract in
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 the whipping cream until stiff and refrigerate.
Beat the milk, pudding and water for 3 to 4 minutes and refrigerate for 5 minutes.
Fold the pudding mix into the whipped cream.
Spoon over vanilla wafers and bananas arranged in a serving dish.
edium bowl, whisk together the pudding mix, milk and bourbon until
Mix pudding and milk together in large mixer bowl.
Beat at low speed on mixer for 2 minutes.
Add sour cream and Cool Whip.
Mix well.
Put in refrigerator for a few minutes while peeling bananas. Alternate layers of pudding, bananas and vanilla wafers.
Keep in refrigerator.
Makes 1 (3-quart) and 1 (2-quart) dish.
Can make half, if desired.
Prepare both chocolate and banana puddings in separate bowls. Pour banana pudding into pie crust. Let firm slightly, then pour chocolate pudding on the top. Refrigerate for 1 hour. Then before serving, remove from refrigerator and add the banana slices on top, then top with chocolate sprinkles. Serves 8.