- 2 1-oz packages instant vanilla pudding
- 1½ cups whole milk
- 2 bananas, over-ripe
- 1 container whipped topping, thawed
- 1 11-oz box vanilla wafers
- Prepare the instant pudding according to the package instructions for PIE FILLING in a large bowl. Once set, fold in the whipped topping and place the bowl in refrigerator. Slice the bananas about ½″ thick.
- Layer the wafers on the bottom of a 2-quart casserole dish. Add a layer of bananas. Spread a ½″ layer of the pudding mixture on top. Repeat the three layers until the ingredients are used up, or until you reach the top of the dish, whichever’s first, making sure the last layer is pudding.
- Let the banana pudding chill in the refrigerator for at least an hour before serving (overnight is better).
This recipe is really easy to convert to be diabetic-friendly. Simply substitute sugar-free pudding and sugar-free whipped topping, and use sugar-free vanilla wafers. If you can’t find sugar-free vanilla wafers (they are really hard to locate), Murray sugar-free shortbread cookies work great too! (PS: The un-lazy cook's method would include a diabetic-friendly alternative with more natural substitutions!)
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