Ingredients
- 1 16 oz bag vanilla wafers divided
- 5-6 bananas sliced
- 2 cups whole milk
- 1 5 oz. box French vanilla instant pudding
- 1 8 oz. package cream cheese room temperature
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. frozen whipped topping thawed
Servings: pan
Instructions
- Line bottom of 9 x 13-inch dish with half the vanilla wafers. Layer bananas on top.
- In a bowl, combine milk and pudding mix, blending well using a mixer.
- In another bowl, combine cream cheese and sweetened condensed milk, then beat until smooth.
- Fold whipped topping into cream cheese mixture.
- Add cream mixture to pudding mixture and stir well.
- Pour this mixture over cookies and bananas. Place the remaining vanilla wafers on top. Refrigerate 3-4 hours.
Recipe Notes
Gina Smith, Paragould
Recipe Credits:
Gina Smith, Paragould
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