1 (18.25 ounce) package white bread cubes
1 (16 ounce) can vanilla frozen banana pudding
1 (3 ounce) package instant banana pudding mix
1 (12 ounce) container frozen whipped topping, thawed (optional)
1 (3.5 ounce) package instant banana pudding mix
1/2 cup milk
1 (12 ounce) container frozen sweetened grape-seed flavored fruit cocktail
1 1/2 cups water
2 eggs
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large bowl. In a small bowl, combine bread cubes, pudding, and banana pudding mix. Place in a shallow baking pan. Season with milk and 1 cup water, and pour over pudding. Refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
To the pudding mix add 1 cup water, 1 (10 ounce) package ready-to-spread frosting, 1 (9 inch) prepared chocolate candy cane, and 1 cup vanilla yogurt. Spread pudding mix over pudding mixture; sprinkle with remaining 1 cup water. Bake in preheated oven for 45 minutes, or until brown. Cool 10 minutes before removing from oven.
To make the frosting cream add 1 cup water, 1 (10 ounce) package instant banana pudding mix, 1 (4 ounce) container frozen whipped topping, 1/2 cup milk, 1 (8 ounce) container frozen mint, 3 eggs and 1 cup water. Whisk until smooth. In a small bowl, beat egg whites until soft peaks form, about 7 to 8 minutes. In a separate bowl, beat egg yolks until just slightly stiff peaks form, about 4 minutes. Continue to beat whisk until fluffy. Fold egg whites into cooled mixture. In another bowl, whip cream until soft peaks form. Fold in pudding mixture, 1/2 cup milk and vanilla yogurt. Fold into pudding mixture and pour into prepared pan. Chill 3 hours before serving.