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.

INGREDIENTS:

1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice

DIRECTIONS:

In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round serving bowl. Top with 1/3 each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

TIP: Mixture can be layered in individual serving dishes. Makes 8 to 10 servings.