Easy Banana Pudding Recipe With Condensed Milk Recipe For Lasagna

BANANA PUDDING

Steps:

• In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well. Cover and refrigerate for 3-4 hours to overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
• To assemble dessert, use a 9x13 glass dish.
• Arrange 1/2 of the vanilla wafers covering the bottom, overlapping if necessary. Next, layer 1/2 of the bananas, and 1/2 of the pudding mixture. Repeat once more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours.

AUNT BETTY'S BANANA PUDDING

Steps:

• In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
• Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
• Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

QUICK AND EASY BANANA PUDDING RECIPE

Steps:

• In a large mixing bowl, beat pudding mix and milk for 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in the whipped topping.
• In a glass dish, layer the wafers, bananas and pudding mixture.
• Chill for at least 3 hours in the refrigerator. Can also be chilled overnight.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

EASY BANANA PUDDING

Steps:

• Using an electric mixer whip together milk, pudding mix and vanilla until thickened but still pourable. Pour into a separate bowl. Set aside.
• To the same mixing bowl add sweetened condensed milk, cream cheese and sour cream. Beat with mixer until smooth and fully combined.
• Lower the speed of the mixer and beat pudding back into condensed milk mixture. Beat until fully combined. By hand fold in one 8 oz container whipped topping.
• To assemble: In a 4-5 quart trifle bowl or dish, layer vanilla wafers, sliced bananas and pudding. Depending on size and shape of dish, I usually divide into thirds. Repeat until all is used ending with pudding.
• Frost the top with remaining whipped topping and decorate with additional vanilla wafers, if desired.
• Chill for at least 4 hours prior to serving.

BANANA PUDDING LASAGNA

Steps:

• Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
• Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside.
• In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
• Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.
• Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve.