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No Cook Banana Pudding

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 pkg banana cream instant pudding
3 cups milk
1 tub (16 oz.) Cool Whip, thawed (2 cups), divided
boxes 1 to 2 vanilla wafers
6 to 8 bananas, peeled & sliced
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Let's Make It
1
Beat both pudding pkg. with mixer at medium speed with milk to a soft set. Then add 1 cup (8 oz.) of Cool Whip, mix into pudding and set aside.
2
In a large plastic container with lid or other pan with lid (needs to be at least approximately 13 x 9 pan) start layering. Use about 1/3 cup of pudding mixture on bottom, then a layer of cookies all on bottom and 1 layer around the sides, then layer of sliced bananas, then pudding, then cookies, etc. For the top layer use the remaining whip topping & a few cookies to decorate.
3
Refrigerate until set (at least 2 to 3 hours – best if overnight).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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