2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1/4 cup water
2 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Prepare using PLANTERS Pecans.
Selecting and Storing Bananas
Look for bananas that are firm and free of bruises. The number of brown spots on the peel indicates the ripeness - the browner the banana, the riper it is. Store bananas at room temperature. Very ripe bananas can be stored for a few days in the refrigerator. While the peel will darken upon refrigeration, the flesh will not be affected.
The filled baking dish is baked on a baking sheet so the baking sheet can catch any sauce that might bubble over the sides of dish as the dessert bakes.
How to Store
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.