Email to Stella      

Pudding: Suzanne Sclerandi's Banana Pudding

Source of Recipe

Suzanne Sclerandi, Best Cook on the Block


List of Ingredients

1 1/2 16-ounce packages of Pecan Sandies cookies, crumbled
2 5.1-ounce boxes instant vanilla pudding
1 14-ounce can sweetened condensed milk
1 12-ounce container Cool Whip
8 to 10 medium-sized bananas, peeled and sliced




Recipe

Mix pudding according to package directions. Stir in condensed milk. Add about 3/4 of the container of Cool Whip to the pudding mixture. Then layer cookies (reserve a handful), pudding and bananas. Repeat layers, topping with Cool Whip. Then sprinkle with remaining cookie crumbs.


NOTE: Sclerandi said she prepares the banana pudding in a clear dish for a better presentation.