*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a excellent recipe for banana puddings. I am dieting right now, and I wanted to see what this would taste like with lowfat ingredients, so this is what I did. I used lowfat sweet condensed milk and vanilla wafers. I used 1% milk and lite vanilla wafers. The recipe calls for 14 banana's, but I think that was too many unless you really like bananas. I used only 9 or ten. Also the recipe call for a 12 ounce container of whipped topping. I didn't find the 12, it was 10oz or 16oz, so I used the 16oz. It made the pudding mixture more creamy. And one last thing, you don't need a 16oz box of vanilla wafers, the 12oz box worked great for me. I used a 13x9 baking glass dish and it turned out great. I hope my review helps.
This one is a keeper!! The only thing that I did differently is that I used the cook 'n serve pudding and let it cool. This was much creamier than the instant pudding, which my family does not like. I suggest you try the cook 'n serve pudding and you will agree, it makes the recipe taste even better!!! THANKS FOR THIS WONDERFUL RECIPE!!
My husband's favorite dessert is banana pudding, but I didn't make it often because it was so time-consuming. But this recipe is the greatest!!! I have made this at least three times in the past month. The only change I made was to decrease the whipped topping to 8 ounces in order to taste the pudding flavor more. My glass bowl isn't as big I guess because I use only about 3 to 5 bananas and I don't measure the wafers - just layer any amount!!! I also have enough to make a small bowl and send home with my 2 granddaugters I care for - they LOVE this banana pudding too.
The reason this is way too sweet is because it uses "frozen whipped topping" which is sweetened. Instead of this, just whip up a pint of cream (don't add sugar!) and fold that into the extra sweetened pudding mix (after it has solidified). It's perfect. :) Fresh whipped cream is always better anyway
YUM! I cut the recipe in half & used 4 bananas, which was plenty. Next time I will crumble the wafers into a crust as a previous reviewer suggested. Eat this quick, the bananas start to turn brown the next day. Thank you Kenneth!!
This recipe is best chilled 24 hours covered in the fridge before serving, try using 16 oz. of whipped topping instead of 12 it stretches it a little and makes it a little less sweet. Try 2 packages of the darkest waffers you can find. Build 3 layers as waffers, bananas, pudding, repeat. ENJOY!
Very good, especially on a warm summery day! However, after reading some of the other reviews on it being a little on the sweet side, I decreased the cool whip to half and added plain whipped cream to make up the difference. Then, I decreased the condensed milk to half a can- I thought it was perfect!
Great Recipe! I was tasting as I went and as other reviewers said, it was WAY too sweet so I only added half of the sweetened condensed milk. After I added the whipped topping and layered it with the vanilla wafers and bananas, it was awesome. My husband told me to rate this a 5 and my 3 year old ate it up!
This was the best! I layered in a glass casserole dish and topped with whipped topping.
Also to get a more of a pie crust bottom crumble the wafers and mix with a little butter, bake and cool before layering.