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Ingredients

• ✓ instant french vanilla pudding mix
• milk
• sweetened condensed milk
• cream cheese
• whipped topping
• butter cookie
• banana

Instructions

1. 1 Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
2. 2 Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
3. 3 Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
4. 4 Chill for 2 hours before serving.

By Kel

Ingredients

• ✓ instant french vanilla pudding mix
• milk
• confectioners' sugar
• cream cheese
• butter
• whipped topping
• chocolate cream-filled sandwich cookie

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk milk and pudding mix in a large bowl until softly set, about 2 minutes. The pudding will thicken as it stands.
3. 3 Beat confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy.
4. 4 Stir cream cheese mixture into pudding until thoroughly combined; gently fold in frozen whipped topping.
5. 5 Place 1/2 of the cookie crumbs into the bottom of a 9x12-inch dish; spread evenly.
6. 6 Cover cookie crumbs with pudding mixture and top with remaining crumbs, covering completely.
7. 7 Chill for at least 30 minutes before serving.

By chefsharp

Ingredients

• ✓ instant french vanilla pudding mix
• walnut
• yellow cake mix
• water
• vegetable oil
• egg
• whiskey
• butter
• water
• sugar
• whiskey

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
2. 2 Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
3. 3 Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
4. 4 To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

By Penny

Ingredients

• ✓ instant french vanilla pudding mix
• milk
• whipped topping mix
• graham cracker
• banana

Instructions

1. 1 Pour milk, pudding mix, and whipped topping mix into a large bowl; mix with an electric whisk or hand whisk until ingredients are combined and a thick pudding forms.
2. 2 Break graham cracker sheets in half to form squares.
3. 3 Cover the bottom of an 8-inch square baking pan with 9 graham cracker squares. Layer 1/2 of the banana slices on top in even rows and cover with 1/2 of the pudding mixture, using a spatula to spread it evenly. Repeat layers once more. Sprinkle top with graham cracker crumbs, if desired.
4. 4 Cover and refrigerate until fully chilled, 4 hours or longer. Cut into 9 squares to serve.

By Brandy Bruton