On a quiet Friday night, I decided to have Paula Deen keep me company. A friend recently posted a delicious looking picture of homemade banana pudding so I decided to follow suit and make one of my own.
Paula Deen's recipe for Not Yo' Mama's Banana Pudding came highly rated so I gave it a go. Wow! Not only was this easy to make, but it goes down like crack! DE-LI-CIOUS and get this - I don't even like bananas!
I only had half the cream cheese called for in the recipe at home, so I just cut the whole recipe in half. But next go around, I'm definitely making the full recipe. Its just so tasty! I hope you give this quick and easy recipe a try.
Not Yo' Mama's Banana Pudding
Recipe from Paula Deen via Food Network
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 x 9 x 2 dish with Chessmen cookies. I used a glass dish as its pretty to be able to see the layers (note: I cut the recipe in half so used a smaller dish). Then layer sliced bananas on top of the cookies.
In a bowl, combine the cold milk and the pudding mix. Mix together using a whisk or a handheld mixer until it starts to thicken and takes on a pudding consistency.
In another bowl, combine the softened cream cheese and the sweetened condensed milk and mix together using a handheld mixer until smooth. Fold the whipped topping into the cream cheese mixture, then mix with the pudding.
Pour the filling on top of the bananas and then cover with the remaining cookies. Refrigerate until ready to serve.