Banana Cream Pudding

Ingredients:

• 1- 5oz pkg vanilla instant pudding

• 1- 3.4oz pkg banana cream instant pudding

• 1- 8oz pkg cream cheese, softened

• 1- 14oz can sweetened condensed milk

• 1/2- 8oz tub cool whip, softened

• 2 tsp vanilla extract

• 1 box vanilla wafers

• 3-4 cups of milk

• 4 bananas, sliced into pieces

Preparation:

1. In an upright mixer bowl or bowl with hand mixer, on medium speed, whip the cream cheese for 3 mins.

2. Add in instant puddings, condensed milk and vanilla extract until fully combined.

3. Add in milk. Depending on your consistency, you can add more or less milk. *I like a thicker pudding so I added 3 cups.

4. Fold in cool whip. *I used half the tub but if you would like to add the whole tub you can. Set aside.

5. Using a 9x13 pan, layer your pudding starting with vanilla wafers at the bottom, then sliced bananas and finish with some of the banana cream mixture.

6. Repeat step 5 once more.

7. The top layer should be bananas and some crushed up vanilla wafers. *You could also do whole wafers but I like the look of the crumbs.

8. Set in fridge for 30min-1hr. *since mine was thicker from the beginning, I went ahead and served it right away.

9. Enjoy!

Tips:

• If you don’t have a 9x13 pan, you could do little jars or ramekins. You could do parfaits instead. Whatever you wanna do!

• If you aren’t a wafer fan, you can use a shortbread cookie instead. Same type of flavor profile!

• A little trick I learned when catering: When cutting your bananas, cut the top and bottom off. Then slide the knife down the back “arch” of the banana. This makes it easy to open so you can slice!