Adapted from a Kraft Recipe
Posted at http://mynew30.blogspot.com/
1-1/2 cups of crushed vanilla wafers, about 45 wafers
1/2 cup of chopped pecans or walnuts
1/3 cup of Land O'Lakes unsalted butter, melted
About 4 bananas, sliced
3 cups of milk
2 (4 serving size) packages of Jell-O instant vanilla pudding
1 (8 ounce) container of Cool Whip, thawed in fridge
Optional Garnishes: Shaved or grated chocolate and/or additional chopped nuts
Preheat oven to 325 degrees. Process the vanilla wafers in a food processor, or place into a zipper plastic bag and using a rolling pin, repeatedly roll over them until crushed well. In a small bowl, combine the crushed wafers, nuts and melted butter until wafers are thoroughly coated. Pour into a 13 x 9 inch baking pan and firmly press evenly into the bottom. Bake for 6 to 8 minutes or until lightly browned. Remove and set aside to cool at least 10 minutes.
Top the cooled crust with enough sliced bananas to cover. Put the pudding into a roomy bowl and whisk in the milk for about 2 minutes or until it begins to thicken. Remove 2 cups and layer that carefully on top of the bananas, reserving the remaining pudding.
Remove 1 cup of the Cool Whip and gently fold that into the reserved pudding until blended. Carefully spread the Cool Whip and pudding mixture over the top of the pudding layer. Top with the remaining plain Cool Whip and spread evenly and carefully over the top, taking care not to disturb theunderlayers. I found that an offset spatula made an easy job of this.
Refrigerate for a minimum of 3 hours; store leftovers in the fridge.
Makes approximately 16 servings.
