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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Pudding Dip Recipe

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This recipe for Banana Pudding Dip 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!
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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