6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
Combine the milk and pudding mix and blend well using a handheld electric mixer.
Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps. Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly. Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)
1 stick butter
1 cup flour
1 cup chopped walnuts
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
2 regular sized pkgs. instant pistachio pudding mix
3 cups milk
Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. raisins
Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
8 oz Cream Cheese
¼ C Butter
⅔ C powdered sugar
2 small pkgs French Vanilla pudding mix
2¾ C Milk
12 oz Cool Whip
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a small bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk. Add Pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip. Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes Allow to chill in fridge at least one hour before serving.
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla
Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce