Cold & Creamy Vanilla Banana Pudding from Bakerella
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
In a large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
* I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Recipe from Great American Favorite Brand Name Cookbook, 1993.Recipe shared from: www.bakerella.com
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
* I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Recipe from Great American Favorite Brand Name Cookbook, 1993.Recipe shared from: www.bakerella.com