Banana pudding made with eagle brand milk and cool whip

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Related posts:
How do you make Paula Deen's Banana Pudding?
How do you make the best instant pudding?

I love banana pudding! I know this is a “summer dessert”, but I recently got sick and when I’m sick, I crave pudding. So… here is a recipe for my mother-in-law’s “Cold Banana Pudding”. It is different from traditional banana pudding because there are no eggs. The only ingredients you’ll need are instant pudding mix, skim milk, Eagle Brand milk, Cool Whip, bananas, and Nilla wafers! You don’t need a stove or an oven!

My mother-in-law, Paula, is famous in our family for her Cold Banana Pudding. She makes it every time we go to the lake house… I’d say it has become a lake house tradition! I think in two days, our family cleaned this entire pan! I love it cold…hence the name, “Cold” Banana Pudding. Try it today and see what you think!

Paula and I use instant vanilla pudding, but you can use the instant banana flavored mix for that extra “banana” taste. Enjoy!

Layer a 9 x 13 inch pan with Nilla wafers and sliced bananas.

Combine pudding mix with 2 1/2 cup cold skim milk. Stir constantly for 2 minutes, or until pudding thickens.

Pour in sweetened condensed milk, then fold in cool whip. Mix until smooth.

Pour pudding mixture over wafers and bananas. Garnish sides and top of pan with extra wafers and banana slices. Sprinkle crushed wafers on top as well.

Chill in the refrigerator until ready to serve.

Cold Banana Pudding

Prep time: 10 mins

Total time: 10 mins

1 large package (6 oz) instant vanilla pudding mix
2½ cups cold skim milk
1 can (14 oz) Eagle Brand sweetened condensed milk
8 ounce Cool Whip
Nilla Wafers
3 sliced bananas

Line the bottom of a 9 x 13 inch pan with Nilla wafers and sliced bananas.
Mix together the instant pudding and milk. Add Eagle Brand milk. Fold in cool whip. Combine until smooth.
Pour the mixture over the wafers and bananas. Garnish with crushed wafers.
Chill until ready to serve. Store leftovers in refrigerator.

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

How do you make Paula Deen's Banana Pudding?

Ingredients.

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream..

1 (14-oz) can sweetened condensed milk..

1 (8-oz) package cream cheese, softened..

2 cups milk..

1 (5-oz) box instant French vanilla pudding mix..

6 to 8 bananas, sliced..

2 bags chessmen cookies..

How do you make the best instant pudding?

To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes).