Most of the time, when I bake, I can stay out of the food. I always sample everything but after I sample, I can leave the food alone and not eat any more of it. But not this banana pudding. If it’s in the house, I’m eating it. I’m like a magnet to it. I.can’t.stay.out.of.it.
Quick, easy, and delicious. The perfect dessert for warm gatherings.
1 large instant vanilla pudding
3 cups milk
1 can Eagle Brand Milk
1 (12 oz) Cool Whip, thawed a bit
1 box Nilla Wafer Cookies
2-3 bananas, sliced (when I make it for my hubby, I just leave the bananas out…some people aren’t banana people)
In a mixing bowl, combine pudding and milk with a whisk. Then whisk in Eagle Brand Milk and Cool Whip. In your serving dish, layer cookies, a few banana slices and some pudding mixture. Repeat until you reach the top. Keep refrigerated until you’re ready to serve. (The longer it sits in the refrigerator, the better it becomes…sometimes as long as 3 days.)
I have layered this pudding in mason jars, trifle dishes, big bowls…a multitude of things. Sometimes, I make individual puddings and sometimes I make one big dessert in a use trifle dish. It’s your call. However, don’t be alarmed if you make it and can’t stay out of it…it’s like the foodies’ version of crack :).