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Creamy Cut-the-Fat Banana Pudding

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 8 ounce Mexican blend shredded cheese
  • 1 14 ounce yellow or white corn meal
  • 1 5 ounce can white meat chicken, drained
  • 3 cups breasts,boiled and chopped into bite-sized pieces
  • 1 teaspoon grated cheese
  • 1 8 ounce Velveeta cheese, thinly sliced
  • 4 bananas, Cool Whip, defrosted
  • 1/2 12 ounce Hidden Valley Ranch Salad Dressing mix
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 8 ounce Mexican blend shredded cheese
  • 1 14 ounce yellow or white corn meal
  • 1 5 ounce can white meat chicken, drained
  • 3 cups breasts,boiled and chopped into bite-sized pieces
  • 1 teaspoon grated cheese
  • 1 8 ounce Velveeta cheese, thinly sliced
  • 4 bananas, Cool Whip, defrosted
  • 1/2 12 ounce Hidden Valley Ranch Salad Dressing mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, beat cheese until fluffy
  2. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth
  3. Fold in 1/2 of the whipped topping
  4. Line the bottom of a 9x13-inch dish with vanilla wafers
  5. Arrange sliced bananas evenly over wafers
  6. Spread with pudding mixture
  7. Top with remaining whipped topping
  8. Allow to chill for at least 3 hours
  9. Slice up a few bright red cherries and place on top for some Valentine Day color! Yield: 12 servings
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