You can modify this dessert any way you'd like according to diet restrictions of family, friends, etc. A deeper cake dish usually works best. I always try to stick with glass - I usually get a metallic taste when I use metal pans for fruit. Chilling well worked best for me. Set a chilled dish on a dry dishcloth when removing from fridge. NEVER allow rapid, extreme temperature changes with glass dishes.

Ingredients

• 1-2 loaves banana bread (homemade or store bought)
• 1-2 packets vanilla OR banana pudding (instant or prepared, regular or sugar free)
• 1-2 regular size tubs whipped topping (Regular,fat-free,sugar free, vanilla flavored are all OK)
• Sliced bananas (enough to cover 1-2 layers,depending on preference)

Directions

Place the pan or dish you will use in fridge/freezer to chill well. Slice and place banana bread in fridge to chill. If whipped topping is frozen, thaw in fridge. Chill bananas (whole-not peeled) in fridge. Prepare instant pudding according to directions,then chill (no, not YOU. Chill the pudding. Ha.).

Peel and slice chilled bananas. Set aside or in fridge. Place banana bread slices on bottom of chilled pan. Spread pudding to cover the bread layer. Place a layer of sliced bananas on the pudding. Gently spread a thick layer of whipped topping over the bananas. Layer as desired,but end with the top being whipped topping. If you are pressed for time, the pre-chilled ingredients make for a much faster serving time and the dessert just layers better - no smooshing together in a "soupy" mixture.

Source: I have tried 2 different versions of this at Golden Corral and the Luxor Hotel. I've gotten pretty darn close to them both!

By K. Blueyes from Farmington, NM