Easy Southern Banana Pudding

Ingredients:

3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
30 vanilla wafers
3 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. 

Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

Refrigerate 3 hours. 

Banana Pudding

Ingredients:

4 bananas, sliced

3 cups milk

1 box Nilla Wafers

2 small boxes instant FRENCH vanilla pudding

1 (8oz) pkg. cream cheese

1 (14oz) can sweetened condensed milk

1 (12oz) container Cool Whip

Directions:

1. Line the bottom of 9x13 pan with Nilla wafters.

2. Slice your banans and layer on top of cookies.

3. Combine the milk and pudding mix and blen using a handheld mixer. I've found that using two small boxes & the 3 cupos of milk makes an awesome consistency for the pudding. It just sets PERFECTLY.

4. In a seperate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold in whipped cream.

5. Add the cream cheese mixture to the pudding mix & stir until well blended.

6. Pour the mix evenly over the bananas.

7. Layer the remaining Nilla Wafers on top of the mix to top if all off.

This is very sweet! But great!

Banana Pudding Poke Cake

Ingredients:

 1 (10 oz.) box yellow cake mix

Ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

 Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

 You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

 In a bowl, prepare pudding.Whisk together instant pudding with 4 cups milk.Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

 Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool.Once your cake has completely cooled, spread on whipped topping.

If you haven't done so already, crush your vanilla wafers.I just place mine in a ziploc bag and crush them with a rolling pin.Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

 Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. 

I think this cake gets more delicious over time.To me, it's even better the next day so it's a great dessert to make ahead of time.Serve with freshly sliced bananas. Keep refrigerated.