This recipe is a keeper. I will be makin it again. I doubled it for my family and added a can of black beans (drained and rinsed). Next time I make it I'm gonna triple everything but the chicken (I used a bag of frozen chicken tenders and it was plenty, I chopped it up after it cooked) so we will have leftovers. Heres the recipe if ya wanna make it for your family, Slow-Cooker Tex-Mex Chicken
TEXAS STYLE BANANA PUDDING(this is our favorite recipe, I got it from an old friend)
6-8 Bananas
1 pkg. Instant Vanilla Pudding-6 serving size
3 cups milk
1 pkg. 8 oz. cream cheese
1 can Sweetened & Condensed Milk
12 oz. Cool Whip
1-2 Boxes of Vanilla Wafers(sometimes one box just isn't enough)
2 tsp of vanilla
Mix 3 cups of milk with Pudding Mix, add condensed milk, soften cream cheese, 6 oz. of the cool whip & your vanilla. Layer your vanilla wafers on the bottom of dish, then bananas on top of that. Put 1/2 of the pudding mixture on top of your first layer. Do another layer of wafers & bananns and pour remaing pudding mixture on top of that. Use the remaining 6 oz. of cool whip as the top layer. Crumble some of the wafers and sprinkle on top of the cool whip. Refrigerate and ENJOY!
* I think its way better the next day after it gets to set for awhile :)
