Perfect for the crowd at your next picnic, this recipe is a light twist on traditional banana pudding. Convenience items like whipped topping and instant pudding make prep quick and easy. Add a single layer of sliced strawberries to the top for a burst of antioxidants and bright color and flavor.
Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold whipped topping into pudding mixture. Fold in bananas. Layer 3/4 cup cookies in bottom of an 8-inch square baking dish. Spread half of pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.
A HUGE hit on Easter! Maybe everyone was in the mood for something non-chocolate! It was a refreshing dessert. We made with cookies & cream pudding - because that's what we had at home. Highly recommend.....
This was WONDERFUL!!! I made it for my 5-year old twin sons, who are big banana fans, after they saw the recipe come across my email and asked for it for Valentine's Day. I am not personally a big fan of bananas, pudding, or vanilla wafers, so really I was JUST making it for them, and to my utter shock, it was delicious! And my husband thought so, too. My kids are allergic to high fructose corn syrup, so we replaced the 8 oz Cool Whip with a mixture of 1 1/2 cups heavy cream, 3 Tbsp. powdered sugar, and 1 1/2 Tbsp powdered milk (stabilizes the whipped cream so it holds its fluff like Cool Whip), and used organic Vanilla Wafers; otherwise made as written. It was truly wonderful and we will be making this again. Total comfort food.
Great recipe. Made this the night before our son's 3rd bday party since he doesn't like cake. Kids and adults devoured it! The cookies were soft but the bananas hadn't gone brown yet. The third day however, the bananas were brown and not very appealing. The 10 minute prep time is a bit deceiving, this took about 20 minutes to prepare with all the cutting.
This is a really easy, really tasty desert! I used French Vanilla pudding mix and regular sized Nilla Wafers and was sure to cover the bottom of the dish with the cookies and the second cookie layer. I let it sit in the fridge for few hours to soften the cookies (which still added some crunch). SO addictive! I will be making this ALL summer!