Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract, baking powder and salt. Add the dry instant banana pudding powder. Mix in 2 C. of the flour; add the remaining 1/2 C. only if needed. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 375 degrees. Grease baking sheets. Shape dough into walnut size balls and place 2 inches apart on the prepared baking sheet. Flatten balls and bake for about 8 minutes or until light golden brown.