BANANA PUDDING COOL WHIP RECIPES

Steps:

• Prepare pudding according to package. And let sit for the two minutes.
• Line bottom and sides of a 9 X 9 glass pan with Nilla wafers.
• To the banana pudding bowl, fold in 1/2 tub of cool whip whipped topping. Fold until completely blended.
• Pour 1/2 the pudding mix over the nilla wafers.
• Lay rows of banana slices over this.
• Place nilla wafers in between bananas, then top all this with remaining pudding.
• Make rows of nilla wafers and bananas by alternating wafer, banana, wafer banana.
• Top the banana slices with dollops of remaining cool whip.
• Refrigerate several hours before serving

Steps:

• Make cake: Preheat oven to 350°. Line two round 9" cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely. Make pudding: In a large bowl, combine pudding mix and milk and stir until thickened, about 5 minutes. Fold in Cool Whip. Make buttercream frosting: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, vanilla, and salt. Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth. Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a layer of pudding then top with most of the banana slices (reserve some for garnish). Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake. Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.