"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Banana Pudding, by Donna Viar, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 3 1/2 oz. boxes vanilla instant pudding 1 - 16 oz. Cool Whip 1 - 14 oz. can Eagle Brand Condensed milk 3 cups homogenized milk 6 large bananas 1 or 2 boxes vanilla wafers
Mix pudding, cool whip, condensed milk and homogenized milk together in a large bowl. Make 2 or 3 lays with vanilla wafers, sliced bananas and pudding mixture. Refrigerate for several hours to set before serving.
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