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Instructions |
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Mix the banana pudding with 1 3/4 cups of milk.
The directions on the box tells you to mix 1 3/4
for pies or 2 cups for regular pudding but you
want to mix 1 3/4 cups only. Take half of the
cool whip (make sure you defrost the cool whip.
Meaning, the center of the cool whip should be
super soft) and mix it with the banana pudding.
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Lay down the graham crackers in the pan to make
your crust. Pour half of the banana pudding mix
into the pan. Then layer it with another layer of
graham crackers. Pour the rest of the banana
pudding on top of the graham crackers again and
then put one last layer of graham crackers. Pour
the blueberry filling over the graham crackers.
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Take the last half of the cool whip and put it on
top of the blueberry. You may want to use a spatula
to even out the whip cream on top so you don't mix
the whip cream too much with the blueberry.
Refrigerate overnight.
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Suggestions |
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Use light or nonfat ingredients to keep the dessert lighter
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Originally Submitted
12/19/2010
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