Ingredients
1 box french vanilla pudding mix
1 box banana cream pudding mix
3 cups whole milk
½ - 1 cup ole smoky Tennessee banana pudding moonshine
8 oz cream cheese, softened
14 I can ( oz) sweetened condensed milk
1 tsp vanilla extract
I tsp cinnamon
2 8 oz whipped cream
3 - 4 bananas
2 boxes nilla wafers
caramel sauce to garnish
Directions
Step 1
In a large mixing bowl, whisk together the instant puddings whole milk & moonshine until it's smooth and thick, set aside. (moonshine is optional, just use a total of 4 cups of milk instead)
Step 2
In a separate mixing bowl, whip the cream cheese, sweetened condensed milk, vanilla extract, & cinnamon using an electric mixer until smooth.
Step 3
Fold in 1 container of whipped cream & pudding mixture until it's fully combined.
Step 4
In a 9x13 inch baking dish, place a layer of Nilla wafers at the bottom until fully covered.
Step 5
Next add a layer of the pudding mixture, & then a layer of bananas & more cookies.
Step 6
Ending with a layer of pudding on top. (Repeat the process if you want more layers)
Step 7
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Step 8
Before serving, top the banana pudding with cool whip, caramel sauce, left over pudding mixture, & vanilla wafers for garnish. However you Like!
