Recipe Banana Pudding condensed milk

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My mother is the most loving person. She was at every track meet, every science fair. But the one thing I love most about her is that compassionate spirit she has for anyone.

My mom admittedly is not a big cook. My dad did most of the cooking when we grew up. But my mother does a really tasty banana pudding. And whenever she makes it, it's the first thing that's gone! My mom is quite proud of it, and she should be — because it's tasty!

The trick is to make sure you refrigerate it for at least 8 hours. It will be tempting to eat it sooner, but don't give in. The wait is worth it.

Ingredients

Preparation

1. In a large mixing bowl, whisk together pudding mix and milk. Whisk in condensed milk, followed by whipped topping. The mixture should be creamy, not runny.
2. Place a layer of cookies in the bottom of a serving bowl. Spread ¼ of the pudding over the cookies. Lay ½ the banana slices over the pudding in a single layer. Spread another ¼ of the pudding over the bananas. Repeat. Place any remaining cookies on top.
3. Refrigerate at least 3 hours or preferably overnight.