Contributed By: John in Bibs
This recipe will make 72 bites that will easily fit on 3 medium trays
Directions
- Place a vanilla wafer in the bottom of each space in a 4 space by 6 spaces silicone mold. (just big enough for a vanilla wafer in the bottom of each space)
- Follow the directions on the box of Banana Cream Pudding, making it in a bowl.
- Fold in about 2 C of Cool Whip.
- Fill each mold space about 3/4ths full, that is holding a vanilla wafer, with pudding mix.
- Put it in the fridge to set.
- Thinly slice bananas while your molds are in the fridge.
- Place one slice of banana on the top of each mold space.
- Freeze solid.
- Pop each delight out of the mold, and place on lined freeze dryer trays.
- Freeze Dry
- Store Appropriately (see Tips and Tricks for storage help)
Cycle Time:
My cycle time in a medium freeze dryer was shy of 20 hours.
Rehydration:
Not intended
* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.
Comments (3)
Tabith Yust, on this site and in our recipes, unless we change something from factory default settings (125 F) we will not state what settings to use. It is safe to assume that if we don’t mention settings, they are at that default. Any recipe that uses a different setting, that will be included in the recipe.
What settings do I use to made this?
I’ve made these, and they are delicious! No way to know how they long they will last on the prepper shelf … they lasted less than two weeks around here (never actually made it to the shelf)! Yum!