Some recipes that use banana pudding and whipped topping are Kraft’s Southern Banana Pudding, Duncan Hines’ Banana Pudding Cake and Betty Crocker’s Banana Cream Squares. To make Kraft’s recipe, first pour 3 cups cold milk into a large bowl.
Beat in two 4-ounce packages of banana instant pudding mix with a wire whisk until well blended. Let the pudding rest for three minutes. Gently stir in 1 1/2 cups thawed whipped topping. Set 15 vanilla wafers on the bottom of a 2-quart serving bowl. Top with a layer of 1 1/2 sliced medium bananas.
Follow with a layer of pudding mixture. Repeat layers, and cover with 1 1/2 cups thawed whipped topping. Chill for an hour or more before serving.
To make Duncan Hines’ recipe, begin by preheating the oven to 350 F. Bake one box banana or yellow cake mix in a 9-by-13-inch pan according to package directions. When the cake is done, let it cool completely. Prepare a large box of instant banana or vanilla pudding mix according to package directions. Poke numerous holes into the cake using a kabob skewer or other utensil of choice.
Gradually pour the prepared pudding over the cake, smearing it into the holes. Thinly slice 3 or more bananas; dunk the slices in lemon juice. Layer the banana slices over the pudding, and spread 1 tub whipped topping on top. Sprinkle 1 cup crushed vanilla wafers over all. Cover the cake, and let it refrigerate for at least an hour before serving.