In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
I found this earlier. Going to make this today and omit the condensed milk.
I have got to make this!! Pretzel Rolls The Dough 7 1/2 cups all-purpose flour 1 teaspoon salt 3 tablespoons canola oil 2 teaspoons active dry yeast 1 1/2 cups milk, slightly warmed 1 cup water, slightly warmed
Coarse sea salt for sprinkling
The "Bath" 7 cups water 1 tablespoon salt 4 tablespoons baking soda
In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk flour and teaspoon of salt in a large bowl.
Add canola oil and warmed water to yeast mixture. Pour mixture into bowl with flour. Knead in the bowl until dough is very smooth. Cover the bowl with a dish towel and let rise for one hour.
Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made. http://une-bonne-vie.blogspot.com/2010/08/pretzel-rolls.html