INGREDIENTS:

(5 1/4 oz.) pkg. Jello vanilla instant pudding & pie mix
2 c. milk
1 (8 oz.) carton Cool Whip
5 or 6 bananas
1 box vanilla wafers
1 (8 oz.) carton sour cream

DIRECTIONS:

Put milk in mixing bowl then add pudding mix and beat slowly until it thickens. Add sour cream and beat slowly. Fold in. Add Cool Whip. The filling will be thick. Use oblong glass casserole, put filling, wafers, bananas in. Alternate layers, ending with filling on top. Refrigerate. I make mine the day before I serve it.

INGREDIENTS:

1 (21 oz.) can strawberry pie filling
1 pt. vanilla ice cream, softened
1 tbsp. lemon juice
3 med. bananas, chopped
1/4 c. coarsely chopped toasted almonds
Lettuce

DIRECTIONS:

Stir together pie filling, softened ice cream and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes. Unmold into lettuce lined plates. Makes 8 servings.

INGREDIENTS:

1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 c. cold water
1 (4 serving size) pkg. instant vanilla pudding and pie mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas

DIRECTIONS:

In large bowl, combine Eagle Brand and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.

Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly.