1 package (4-serving size) vanilla instant pudding and pie filling mix
2 cups cold milk
1 package (16 ounces) frozen banana breakfast quick bread loaf, thawed and cut into 1-inch cubes (6 cups) (or use banana nut bread or muffin mix and bake as directed)
3 medium bananas, sliced
1 container (8 ounces) frozen whipped topping, thawed
1. Make pudding mix in large bowl as directed on package for pudding, using 2 cups milk.
2. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl; repeat.
3. Cover and refrigerate until serving but no longer than 24 hours. Store covered in refrigerator.
My Tip – Southern Banana pudding wouldn’t be the same without Nila wafers, and I think they’d also make a great addition to the recipe. You can layer them with the rest of the ingredients and then end with them on top. Yum!