Marys Special Banana Pudding Recipes

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Steps:

• mix your condense milk with 8 ounces of cream cheese with your hand mixer and put it in the frige while you are mixing your three cups of regular milk and large box of vanilla pudding together, then put that in the frige also until ready to put everything together.
• Drain your pineapples very good and slice your bananas in about one inch slices into a small bowl after this remove your cream cheese mixture and your pudding mixture from the frige fold them both together and then add the cool whip by folding it in also.
• you can use a clear bowl or a pretty dish which ever you perfere but add your vanilla wafers on the bottom layer and then add the pudding mixture and then add the banana and pineapple,make another layer the same way until you use up all the mixture you can add more vanilla wafers if you like, my family like a lot of wafers so I use two boxes,refrigerate or serve when finished since everything is already cold this recipe is so easy and tasty and you don't have to cook a thing

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.