Total Time
20mins
Prep 20 mins
Cook 0 mins

From the Houma, LA Courier Bayou Gourmet Cookbook Contest April 2006. Recipe submitted by Mariyn Prestenbach in the Dessert catagory.

Ingredients Nutrition

Directions

  1. In a food processor, chop cookies and place in bottom of a 9" x 13" pan to make "crust".
  2. Mix 1 package vanilla pudding with 4 cups milk and 2 tablespoons whipped topping.
  3. Pour over cookie crust.
  4. Slice 6 - 8 bananas and layer over pudding.
  5. Mix 1 package pudding and 1 cup milk and 1 can condensed milk and add remaining container of whipped topping.
  6. Pour over bananas.
  7. Let pan sit 10 - 15 minutes.
  8. Top with 1 8-ounce container of whipped topping and refrigerate until pudding is firm.
Most Helpful

5 5

My DH loves this!! I think it's good,too- but he's the banana pudding "fanatic" around here! We love the difference and richness that using Nutter Butters(that's the cookie I used) give. He has requested another batch be made IMMEDIATELY- so thank you so much for sharing!! *A LITTLE NOTE*- After Step 2, wait until the pudding mixture thickens, or the bottom will be soupy.