Cook pudding, low heat to prevent scorching, as directed on package.Meanwhile, layer "Nilla" vanilla wafers in bottom of large bowl. Then slice two of the bananas and put on top of wafers. Next cut up 3 slices of pineapple and put on top of bananas. Make another layer of wafers, sliced bananas, and cut up pineapple. Place wafers in a circle around the top of the mixture. Pour the pudding over the mixture slowly so it will seep to the bottom. I sometimes shake the bowl gently so the pudding will go to the bottom. Leave out on counter for approx. 30 minutes so pudding will soak into the wafers. Then refrigerate. Best if made night before using. Great for church socials.
|Time:||30 Minutes Preparation Time|
15 Minutes Cooking Time
Source: This was my own creation because we love all the ingredients.
By Peggy M. from Jesup, Ga
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Beat cream cheese in bowl. Add condensed milk, pudding mix, milk, vanilla and whipped topping; mix well. Layer vanilla wafers and bananas in 9x13 inch dish.
It's a warm comfort food that is a nice change from traditional pie.
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Layer Vanilla Wafers in 8x10 inch dish. Layer sliced bananas. Mix pudding and milk for 2 minutes and pour over top of bananas. Top with Cool Whip. (I usually mix the pudding mixture and Cool Whip together) Cover and chill.
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Pour milk into a large bowl,and add dry pudding mix. Mix well and let stand about 5 minutes. Arrange half of the wafers on bottom and sides of a 2 quart serving bowl. Add layers of half banana slices and pudding. Repeat all layers. Spread the topping over the pudding. Refrigerate until ready to serve.
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I have been following the recipe on the Nilla waffer box and my pudding doesn't stay creamy once cooled. It becomes thick like a cheese cake. What am I doing wrong?
Not enough ingredients or over mixed could create this affect . Be careful making your next yummy batch!
Maybe overboiled the mixture?
Well - some people like a thicker, dense pudding but I also prefer 'pudding'.
Here is the original Nabisco recipe and not too many people follow this exactly so take a look and see if it is all the same as your recipe.
Not everyone uses flour anymore and many do not use a double boiler. I still use the original recipe and it works pretty well most of the time.
One trick is knowing exactly when the pudding has thicken just right so it is not 'runny' or too thick. Maybe this is where your problem lies.
Do you use a thermometer? This may be of help.
another popular recipe with full pictures.
How do you make banana pudding using Eagle Brand milk and whipping cream?
Jessie from Dallas, TX
Is this the one?
which is the same one featured on the Eagle brand website:
My mom makes it this way:
1 box instant banana pudding mix (prepare according box directions)
1 can sweetened condensed milk
1 container whipped cream
It is really rich and is always a hit!
This is a page about low fat banana pudding recipes. When watching your calorie intake, it is nice to be able to enjoy some yummy desserts.
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This is a great way to use your over-ripe bananas other than banana bread, and a healthy way to boot. So simple!