Recipe by LeAnne
"Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping."
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1 (8 ounce) container
frozen whipped topping, thawed
1 (5 ounce) package
instant vanilla pudding mix
1 (16 ounce) package
vanilla wafer cookies
bananas, peeled and sliced
This was excellent! I made it exactly as written except I soaked the sliced bananas in acidulated water to prevent them from turning brown. I sprinkled crushed vanilla wafters on the top because the picture with the whole cookies on top doesn't look very appealing. My husband, who loves banana anything, ate it all gone!
Not bad, I would cut the sour cream down to 4 ounces though, I could still taste an over powering taste of sour cream. Would make again though, just tweek it a bit. I would give 3.5 starts if I could so I will give it a 3 for now.
This is delicious and super-easy. I have made 2 double batches in the past week for people at my school, it went like hotcakes. Several people asked for the recipe. I used french vanilla pudding mix, one extra-creamy CoolWhip and one Vanilla CoolWhip, 8 oz. regular sour cream and 8 oz. light sour cream. I used about 1/2 cup less milk than the full quart needed so the pudding would not be soupy. I also used Pepperidge Farm Mini-Chessmen cookies in place of the vanilla wafers. I highly recommend using Chessmen cookies, either regular size or minis, anytime you make banana pudding. They really class up the taste. That said, if you are only making a single batch, I would use the regular sour cream instead of the light, since light sour cream has a much softer texture and probably would make a 'soupier' pudding. All in all, a wonderful pudding recipe and really quick and easy! Thanks for the posting!
Not your typical banana pudding taste. I really like this one better. It's not quite as sweet and rich. Has a GREAT flavor! I like it better if you make it ahead and let it chill for 24 hours before you serve. Also, I always stir the bananas into the pudding then layer with wafer.
Wonderful banana pudding recipe. My kind of recipe, very easy and fast to make and not a ton of complicated ingredients or instructions. Tastes great. I used 2 small, 3.4 oz., boxes of vanilla pudding instead of one larger one. Stayed with the same amounts of milk, sour cream and cool whip. It was a little thicker but I actually liked the neat servings out of the bowl being less sloppy than your usual puddings. My mistake: I whisked the pudding, sour cream, cool whip and milk but discovered that some of the pudding mix was on the bottom and didn't get mixed in until I was pouring the last layer. I mixed it in as best I could but had a bit of a lumpy super thick last layer. No one noticed though as they were too busy gobbling it up. Even if you don't use this recipe, I highly recommend using any recipe calling for the vanilla pudding in the banana pudding dish and NOT banana pudding mixes. Banana pudding mix has sort of an artificial banana flavor but the real bananas and the vanilla pudding make it perfect.
this dessert was amazing, and very rich. I served it to my in laws and they loved it. I also made it with chocolate pudding, and oreos and again was a big hit. looking forward to experimenting with many pudding flavors.
Made this last night for girl's night with ALL fat free or low fat ingredients. It was such a big hit! I had some today, 24hrs later, and found it to be even better, now that the cookies have softened up. This was great, different, and sooo easy!
This recipe was so easy my husband thought there ws no way it would be good! He is used to "his Mom's" baked banana pudding and thought this would not come close. I made it for a dinner party we had, and he LOVED it, as did every one else. I used light sour cream, light cool whip, and 1% milk, and I couldn't imagine it any better. Thanks for the easy recipe it ROCKS!
* Percent Daily Values are based on a 2,000 calorie diet.
Uncooked Banana Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 171
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