Banana Cream Puddin' is one of my husbands desserts and I wasn't able to make it for him because I am allergic to bananas! A few years ago I came up with an idea to use banana pudding instead of the usual vanilla and to leave out the bananas. It was a big hit!! Now I have made a few changes and turned the same recipe into a sugar free version so that I can eat it too and my family can't tell the difference!! I hope u enjoy as much as my family and I do!!
1In medium size mixing bowl : mix both boxes pudding and 3 1/2 cups milk with hand mixer on lowest speed; approximately 2 to 3 minutes.....let stand 5 minutes.....
2In serving dish, (just deep enough for two layers): line bottom and up sides with single layer of wafers, spoon 3/4 of pudding on top of wafers and gently spread out, then spoon 1/4 of the whipped topping on top of the pudding and carefully spread out....repeat layer of cookies, remaining pudding and the rest of the whipped topping!
3Tips: crush a few wafers to sprinkle on top when finished for a garnish; you can also add a layer or two of fresh bananas, thinly sliced; refrigerate at least an hour to allow wafers to soften; will keep refrigerated 2 o 3 days