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Heat Level: Mild
Category: Dessert

INGREDIENTS:
  • 1 (16 oz) container of frozen whipped topping, thawed
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) package of cream cheese, softened
  • 2 cups milk
  • 1 (5 oz) box instant vanilla pudding
  • 9-10 bananas, sliced
  • 2 bags vanilla wafers (Slaton Bakery Homemade Vanilla Wafer)
  • 1 tbsp Rustlin' Rob's Mexican Vanilla
DIRECTIONS:
  1. Line the bottom of a 13X9 2-inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine milk and pudding mix, and vanilla. Blend well using a handheld mixer. Using a very large bowl, combine the cream cheese and condensed milk together and mix until smooth.
  3. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  4. Pour enough of the mixture over the cookies and bananas to cover.
  5. Add another layer of the cookies and bananas, then pour the remaining mixture over that, then top with cookies.

NOTE: I sometimes use 2 - 8X8 or 9X9 dishes. If you have leftover mix pour in into a few small dished and make minis!
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