![]() Arrange sliced bananas evenly over wafers. Fold in 1/2 of the whipped topping.Ģ.Line the bottom of a 9x13 inch dish with vanilla wafers. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. It is very important to cream it well with the sweetened condensed milk, because the air incorperated into this adds body and thickness to the overall dish.ġ.In a large bowl, beat cream cheese until fluffy. It must be at room temperature before you can cream it or add the other ingredients to it, otherwise, you will get a lumpy mess. Just make sure to use ice cold milk when mixing it. package is plenty to make this pudding thick. Though I'm sure it would taste ok, it just isn't like the old fashioned stuff, and if you use the banana flavored pudding you always will have that fake banana flavoring floating around in it.YUCK. Set aside (will thicken in just a few minutes). In another medium bowl, use a whisk to combine the remainder of the pudding packet with the whole milk until no lumps remain. Secondly, NEVER use banana pudding to make this. 2 boxes Vanilla Wafers 6 to 8 bananas, sliced 2 cups milk 1 (5 oz.) box French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened. Before beginning, open the pudding packet and reserve 1.5 tablespoons of pudding mix in a medium bowl for the whipped cream layer. HELFUL TIPS: First off, we always use skim milk in the recipe, and have never had a any problems.
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