3 large boxes instant vanilla pudding and pie filling
2 c. milk
3 8-oz pkg. cream cheese
3 cans sweetened condensed milk
1 16-oz carton of frozen whipped topping
1 box vanilla wafer cookies
1 bunch bananas (use as little or as much as you like), sliced
1 8-oz carton of frozen whipped topping
How to make it
Note: the time for preparation doesn't include thawing whipped topping.
Thaw frozen whipped topping and soften cream cheese.
In a mixing bowl, combine pudding mix with 2 c. milk, making sure there are no lumps. Set aside.
In a separate bowl, cream the sweetened condensed milk with the cream cheese until smooth and lump free.
Fold the pudding mixture into the cream cheese mixture.
By hand, fold the thawed whipped topping very gently into the pudding and cream cheese mixture.
In a LARGE serving bowl (I use a glass bowl), layer the vanilla wafer cookies, sliced bananas, then the pudding mixture. Repeat layers until all the pudding mixture has been used.
Top with the 8 oz. carton of thawed whipped topping. and spread to edges.
Eat right away or chill until ready to serve. (I can never resist having some right away! (grin)
NOTE: What I like about this recipe is that I can make it almost sugar free by using Cool Whip Sugar Free, sugar free pudding mix, and I can make a sweetened condensed milk substitute with Splenda or fructose (fructose doesn't create the huge spike in blood sugar that sucrose/cane or beet sugar does.).