Ingredients:
• 1 box (11 oz) Nabisco Nilla Wafers
• 2 boxes (3.4 oz each) Jell-O Butterscotch Instant Pudding
• 3 cups cold milk
• 1 tub (8 oz) Cool Whip (thawed)
• 4 ripe Chiquita Bananas (sliced)
Instructions:
1. In a large bowl, whisk the Jell-O Butterscotch Pudding powder and cold milk together for 2 minutes until it forms a thick, golden-tan custard. Gently fold half of the thawed Cool Whip directly into the pudding.
2. Line the bottom of a 9x13 baking dish with a flat layer of Nabisco Nilla Wafers. Spread half of the fluffy butterscotch mousse completely over the cookies.
3. Cover the mousse with a tight, overlapping layer of sliced Chiquita Bananas. Add another layer of Nilla Wafers, then the remaining butterscotch mousse.
4. Frost the entire top smoothly with the remaining Cool Whip. Crush a few leftover Nilla Wafers and sprinkle them heavily over the top. Chill in the refrigerator for 4 hours before serving.
