I got this recipe from a co-worker and have made it many, many times and everyone just raves about it.
-This recipe is easy to put together and all of the family loved it,I did use banana pudding instead of vanilla because we like the taste of banana. Thank you for such a tasty recipe.
-I just used a pt of whipping cream when I make it, have made this for years. I always use the french vanella pudding mix, gives it a richer taste, plus i have made it many times w/o using bananas and using berries instead like for the holidays in a trifle bowl, makes a very pretty dish plus tastes so good.
-I use this recipe over and over. One thing that I change/recommend…..I use Banana Cream Pudding mix instead of the vanilla. Its really better to me…..and then if you’re short of bananas….it still has the wonderful banana flavor.
-I’ve made this recipe for more years than I’d like to account for. And I swear if you don’t watch the kids they’ll lick the bowl. It’s amazing with a dollop of Chantilly Creme on it. You can never go wrong serving this.

Prep time: 15 Min Serves: 20

Ingredients

• 2 box instant vanilla pudding/pie filling (regular size, not the large box)
• 3 c milk
• 1 can(s) sweetened condensed milk
• 1 large container of whipped topping
• 1 box vanilla wafers
• 5 bananas

Directions

1. Combine the pudding with the milk and mix together for approximately 2 minutes.
2. Gradually fold in the sweetened condensed milk.
3. Gradually fold in the whipped topping.
4. Slice bananas into 1/4 inch thickness.
5. Layer a 9 x 13 dish with the vanilla wafers; then the pudding mixture; and then the banana slices. Then repeat for the 2nd layer. You can crush up the remaining vanilla wafers and scatter on the top if you like.
6. Let refrigerate for several hours. Overnite is better, but I have made this early in the morning for a pot-luck at work, and it’s great at lunch.