"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Pudding Dip Recipe

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This recipe for Banana Pudding Dip, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margaret Wells

Category:
Category:

Ingredients:  
Ingredients:  
1 (3.4 oz) pkg. instant banana pudding
1 (3.4 Oz) pkg. instant vanilla pudding
3 cups half and half
1 tsp pure vanilla extract
8 oz. block cream cheese, softened
4 medium bananas, cubed
3 cups mini marshmallows
8 oz. frozen whipped topping, thawed
1/2 cup roughly crushed vanilla wafers
Whole vanilla wafers for dipping

Directions:
Directions:
Using a stand or hand mixer, whip together both pudding mixes with the half and half and vanilla until thickened but still pourable. Add the softened cream cheese and continue to whip until completely smooth. By hand, mix in the banana cubes, marshmallows, 2/3 whipped topping and crushed vanilla wafers. Reserve 1 tablespoon crushed vanilla wafers to sprinkle on top. Pour into a serving dish and frost the top with the remaining whipped topping. Garnish with vanilla wafer crumbs. Refrigerate covered for 2-4 hours before serving with whole vanilla wafers for dipping.

Personal Notes:
Personal Notes:
I left out the mini marshmallows and put whole vanilla wafers on top. I served it as a dessert.

 

 

 

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