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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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From the Houma, LA Courier Bayou Gourmet Cookbook Contest April 2006. Recipe submitted by Mariyn Prestenbach in the Dessert catagory. Ingredients:
24 peanut butter sandwich cookies |
2 (5 1/8 ounce) packages instant vanilla pudding |
5 cups cold milk |
6 -8 bananas |
2 (8 ounce) containers whipped topping |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. In a food processor, chop cookies and place in bottom of a 9 x 13 pan to make crust .
2. Mix 1 package vanilla pudding with 4 cups milk and 2 tablespoons whipped topping.
3. Pour over cookie crust.
4. Slice 6 - 8 bananas and layer over pudding.
5. Mix 1 package pudding and 1 cup milk and 1 can condensed milk and add remaining container of whipped topping.
6. Pour over bananas.
7. Let pan sit 10 - 15 minutes.
8. Top with 1 8-ounce container of whipped topping and refrigerate until pudding is firm.
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