Who can resist Cool Whip, pudding, bananas, and vanilla wafers? I know that I can’t. Granted, my family and I are suckers for sweet treats but c’mon, this dessert is simply dreamy. And guess what? Even though there is sugar in this pudding, it’s still a healthier option than some other desserts. It’s a win across the board in my book.
Ingredients
For pudding:
1½ cup Domino granulated sugar
2 tablespoons Gold Medal all-purpose flour
⅛ teaspoon Morton salt
⅛ teaspoon Clabber Girl baking powder
2 cups TruMoo whole milk
4 large Eggland’s Best eggs, beaten
2 teaspoons McCormick vanilla
6-8 ripe Dole bananas, peeled and sliced
1 12 oz. box of Nabisco vanilla wafers
For whipped topping (optional, you can always use Cool Whip):
1 cup Country Fresh heavy whipping cream
2 tablespoons Domino powdered sugar
Instructions
In a double boiler, whisk together the sugar, flour, salt and baking powder.
Mix in the milk, beaten eggs, and vanilla. Combine well and cook, stirring occasionally over medium-high heat until thick, about 10-15 minutes. Let pudding cool.
In a casserole dish, or individual dessert dishes, starting with wafers on the bottom, repeat layers of wafers, bananas and pudding until all ingredients are used.
If desired top with whipped cream.
Refrigerate until ready to serve.
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Quick Tip: To keep the vanilla wafers crunchy, don’t add them to the pudding until almost ready to serve.
Special thanks to Amy from She Wears Many Hats for this fabulous recipe!
I MADE THE TOMATO SOUP CAKE MAYBE 40 YEARS AGO AND LOVED IT. i DO NOT DO MUCH BAKING. CAMPBELL SOUP COMPANY WAS IN OUR BACKYARD IN TORONTO,ONTARIO. CANADA. WHILE GROWING UP. i WILL TRY IT AGAIN SOON. HOPE THE GREAT GRAND CHILDREN WILL LIKE IT. TOO.