Mix pudding mix and milk until thickened.
Line bottom of medium baking dish with vanilla wafers.
Spread a layer of pudding mix over wafers.
Slice a layer of bananas over mix.
Layer another layer of wafers and top with pudding and bananas, top with cool whip.
Cover and refrigerate until ready to serve.
Follow directions on pudding mix. Add bananas and sugar-free vanilla wafers in layers.
Pour milk in large bowl. Add the pudding mixes and beat with mixer about 2 minutes. Gently fold into pudding 2 or 3 large dollops of Cool Whip. Layer cookies, bananas and pudding twice. Top with cookies. Refrigerate.
Combine sugar-free made pudding, sour cream and Cool Whip. Put layer of pudding in bottom of bowl, then graham crackers, banana and rest of pudding.
Cook pudding as directed on the box and cool in the pan.
Add sliced banana to the cooling pudding.
Put a layer of the pudding on the bottom of a bowl and a layer of the vanilla wafers alternately until all of the pudding is used up.
Top with crushed vanilla wafers.
Mix pudding mix and milk until well blended.
Add vanilla and Cool Whip; mix well.
(You may save 1/2 of Cool Whip for topping.) Layer wafers or crackers, bananas and pudding mix as you would any banana pudding.
Spread reserved whipped topping on top and chill.
Prepare pudding according to package directions, decreasing
Whip milk and vanilla pudding until it thickens.
Line bottom of bowl with honey graham crackers.
Slice bananas over the crackers and cover with the pudding mix.
Repeat until all the mix is used.
Slice bananas on top.
Make pudding as directed on box.
Layer in dish the wafers, pudding and bananas, ending with the pudding on top.
Can substitute sugar-free chocolate pudding.
Pineapple in its own syrup can be added to vanilla pudding to make a refreshing dessert.
Mix pudding by directions on box.
Layer graham crackers and bananas (sliced).
Add pudding.
Top with Cool Whip and sprinkle with graham cracker crumbs.
Prepare Jell-O pudding mix as directed on box.
Layer pudding mix, bananas and cookies.
End with bananas and cookies.
Makes a delicious dessert for diabetics!
Mix pudding and sweeten with milk. Layer with bananas and crackers. Repeat layers and crumble crackers on top.
Make pudding, using 3 cups cold milk.
Beat approximately 2 minutes.
Add sugar-free peanut butter to taste.
(I usually use 1/2 to 3/4 cup).
Can add cream cheese or leave out.
Fold in 1 small container of Cool Whip.
Mix until smooth and chill.
Mix sugar-free vanilla pudding with milk according to directions
in blender.
Add peanut butter.
Blend until smooth. Pour into a cooled crust. Top with Cool Whip.
Chill and serve.
Pick your favorite flavor of sugar free instant pudding mix.
YOU MUST DO
Mix together pudding, milk, sour cream and cool whip. Mix all of these ingredients together until smooth.
Layer bowl with 2-3 bananas and vanilla wafers. Then pour half of the mixture on top and layer again. Finish off with the rest of the cool whip for topping and a few cookie crumbles.
Prepare pudding with milk. Slice one banana into the bottom of the crust. Slice other banana into the prepared pudding. Pour pudding into the crust. Chill and enjoy.
Cut bananas into thick slices about 1/4-inch each. Evenly cover the bottom and lower edges of the pie crust with banana slices. Beat together milk and pudding mix for 1 to 2 minutes. Gently pour pudding over the banana layer and refrigerate.
Allow 1 hour to set.
Make up the pudding using the milk.
Line the bottom of a 2 1/2-quart casserole dish with vanilla cookies.
Put a layer of sliced bananas on top.
Add 1/2 of the pudding and another layer of bananas.
Arrange more cookies around the edge of the bowl. Add the rest of the pudding and spread to cover to the edges. Chill for several hours and serve.
Mix pudding with skim milk.
Add sour cream and Cool Whip. Layer with vanilla wafers and banana slices.