Banana Strawberry Pudding

Banana Strawberry Pudding

1 can (14 ounces) can sweetened condensed milk
1 1/2 cups cold water
1 box (3.4 oz) instant banana pudding mix
3 cups Cool Whip
1 box (12 oz) vanilla wafers
3 to 4 ripe bananas, sliced
4 cups sliced strawberries

In a small bowl, beat milk and water for 1 minute at medium speed. Add pudding and beat for 2 more minutes. Cover and refrigerate for a few hours or overnight. After pudding is set, fold in whipped topping until well blended. In a large clear glass or trifle dish, arrange one-third of the cookies on the bottom of the bowl. Follow with one-third of the sliced bananas and strawberries and next one-third of the pudding. Repeat the layering 2 more times, saving a few cookies and strawberries to decorate the top. Cover and refrigerate for 4 to 8 hours before serving. Before serving you can decorate the top with the remaining cookies and strawberries.

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