Banana Pudding

One of my husband's favorite summertime desserts is this Banana Pudding recipe.  It was first made for him by my grandmother several years ago and he has been hooked ever since.

What you need:
2 1/2 cups cold milk
1 pkg. (5.1) banana cream flavor instant pudding
1 box vanilla wafer cookies
3 ripe bananas, sliced
8 oz tub of non-dairy whipped topping

Directions:
1. Beat milk and pudding with a wire whisk (I like my electric mixer) for 2 minutes.  Let stand 5 minutes.
2. Arrange cookies in bottom and up the sides of a 2.5 quart bowl.

3. Top cookies with a layer of bananas (use 1 1/2 bananas).

4. Pour half of the pudding mixture over cookies and bananas.

 5. Spoon half of the whipped topping over pudding.

 6. Arrange a second layer of cookies and the remaining bananas.

 7. Add the remainder of the pudding and the remainder of the whipped topping.

8. Refrigerate overnight.

9. Add fresh cookies and more bananas, if desired before serving.  (Sorry, I didn't manage to get a photo of this before my husband dug into it.)

Full Recipe

What you need:
2 1/2 cups cold milk
1 pkg. (5.1) banana cream flavor instant pudding
1 box vanilla wafer cookies
3 ripe bananas, sliced
8 oz tub of non-dairy whipped topping

Directions:
1. Beat milk and pudding with a wire whisk (I like my electric mixer) for 2 minutes.  Let stand 5 minutes.
2. Arrange cookies in bottom and up the sides of a 2.5 quart bowl.
3. Top cookies with a layer of bananas (use 1 1/2 bananas).
4. Pour half of the pudding mixture over cookies and bananas.
5. Spoon half of the whipped topping over pudding.
6. Arrange a second layer of cookies and the remaining bananas.
7. Add the remainder of the pudding and the remainder of the whipped topping.

8. Refrigerate overnight.

9. Add fresh cookies and more bananas, if desired before serving.

Prep Time: 15 minutes

Refrigeration: 8 hours to overnight

Total Time: 8 hours 15 minute to 24 hours

Yield: About 14 - 1/2 cup servings