Category: Desserts, Holiday/Seasonal Recipes, Easter, Red, White & Blue
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
- 3 cups milk
- 1 (5 oz) box instant vanilla pudding
- 9-10 bananas, sliced
- 2 bags vanilla wafers (Salton Bakery Homemade Vanilla Wafer)
- 1 tsp Mexican vanilla
DIRECTIONS:
- Line the bottom of a 13x9 -inch dish with cookies and layer bananas on top.
- In a bowl, combine the milk, Rustlin' Rob's Mexican vanilla, and pudding mix. Blend mixture well and allow to chill while you prepare everything else.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Mix in the whipped toping until you can no longer see white swirls.
- Pour the mixture over the cookies and bananas and repeat the same layering process. Cover with the remaining cookies. Refrigerate until ready to serve. Best if served the next day