Banana Supreme Pudding

• 1 (5.1 oz.) pkg. vanilla instant pudding
• 1 can Borden Eagle Brand milk
• 1 (12 oz.) carton frozen Cool Whip, let soften
• 1 (8 oz.) carton sour cream
• 1 1/2 c. milk
• 4 to 6 bananas
• 1 box vanilla wafers
• 1 tsp. vanilla extract
• 3 Tbsp. butter or margarine
• 1/3 c. light brown sugar
• dash of cinnamon
• 1/4 c. Kahlua
• 4 small bananas
• 1 pt. vanilla ice cream
• 1/4 c. toasted slivered almonds or chopped nuts
• 4 to 5 seedless oranges (navel)
• 2 tsp. grated lemon rind
• 2 Tbsp. lemon juice
• 3 to 4 Tbsp. granulated sugar
• 1/4 tsp. ground ginger or 1 Tbsp. minced candied ginger

1. Slice off the peel and white membrane from oranges with a sharp knife; cut crosswise into thin slices, about 1/4-inch thick. Place in a large serving dish, spreading out as much as possible. Sprinkle the lemon rind and lemon juice over oranges.
2. Combine the sugar and ground ginger or candied ginger.
3. Sprinkle over oranges.
4. Let stand in refrigerator for several hours, basting with juice.
5. Can be covered and refrigerated overnight.

vanilla instant pudding, milk, sour cream, milk, bananas, vanilla wafers, vanilla extract, butter, light brown sugar, cinnamon, kahlua, bananas, vanilla ice cream, nuts, oranges, lemon rind, lemon juice, granulated sugar, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990843 (may not work)