Paul: If I give you a recipe for banana pudding will you promise to make it before you decide it isn't for you? It isn't like you have had before - I've made it from scratch for 30 years and when I made it this way, I swore I would never make it any other way! I love that sweet, warm flavor as much as anybody; but this is not cooked and I promise it won't make the Weight Watcher's list either; but gosh it is delicious!
1 large pkg instant Jell-o French vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
1 container whipped topping, (16 ounces)
sliced bananas (ripe,speckled)
vanilla wafer cookies
Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping.
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.
*since this isn't cooked, the bananas can be quite ripe and they will stay better than if your filling is hot - makes for a better flavor.
If you like your puddin' warm, this won't do; but if you are serving the next day it is the best cold pudding ever!