1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas – use your own judgment
Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don’t be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
Refrigerate for two hours or until set.
Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.)
Mix butter, flour, nuts; press into 9×13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.
1 Box of Graham Crumbs
one 8 once package of cream cheese (softened)
1/3 cup of sugar
2 tsp. vanilla extract
1 cup of sour cream
1 1/2 cups of cool whip
Prepare graham crust according to box instructions
Beat cream cheese until smooth
Add in sugar and mix well
Add vanilla and sour cream, mix well
Fold in cool whip
Spoon into graham crust and chill 4 hours
3.4 oz. box instant pistachio pudding
8 oz. whipped cream topping – low-fat okay
1/2 cup milk
20 oz. can crushed pineapple
15 oz. can apricots OR peaches – drained, diced
11 oz. can mandarin oranges – drained
2 cups miniature marshmallows
1/2 cup shredded coconut
1/2 cup halved maraschino cherries
Beat together pudding mix, whipped cream, and milk.
Fold in remaining ingredients.
Refrigerate for at least 1 hour before serving.