Banana Cream Pudding

 

 

If you need a dessert that feeds a crowd and is simple to make then this is the one to try!  This has cookies in it and I'm not crazy about soggy cookies.  So to not have that happen, I sneak in a little bit of banana cream pudding mix.  This enhances the banana flavor and there are no soggy cookies from sitting so long.   I usually leave ours in the fridge for about two hours and that seems perfect for us.  If you want softer cookies then let it set up longer. The longer it sits, the softer the cookies!

Ingredients:

8 ounces cream cheese, softened

1/2 can of sweetened condensed milk (the can is 14 ounces, only use half)

1 (3.4 ounce) box of French Vanilla instant pudding

3 Tbsp. of Banana Cream instant pudding

2 C milk

16 ounces of frozen whipped topping (cool whip)

3 large bananas

1 (12 ounce) box vanilla wafers, reserve a few for the top (these will be crushed)

Directions:  

Mix together the puddings and milk; set aside.

Cream together the cream cheese and sweetened condensed milk. 

Slowly fold in the pudding mixture.

Then fold in about three fourths of the frozen whipped topping.

Line your bowl with a layer of cookies.

Evenly spread on a layer of the pudding mixture.

Slice your bananas, then place a layer on top of the pudding.

Spread on another layer of pudding.

Starting with the cookies, repeat another layer.  Once that's done, spread on the remaining cool whip and then sprinkle on the crushed cookies.

Place in the fridge until ready to serve.  Spoon some out and enjoy!

 

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