Well as you can easily guess this banana pudding recipe belongs to the queen of butter. After reading her cookbook that banana pudding craving just wouldn't go away. So I decided to make the easy version for St. Patrick's day weekend since I could share it with several people. If not, I wouldn't have made it since I've been getting healthier and the old me would probably have eaten the whole thing myself, sad but kinda true.
Anyways I recommend this recipe if you want to make a quick and yummy dessert. It's great for a big family gathering, pot lucks, family picnics, or any casual event.
The recipe is very simple....
Just put a layer of Nilla wafers on the bottom of your serving dish, then top it with fresh ripe sliced bananas.
Next you make a yummy pudding mixture that's very easy to whip together.
This recipe was a hit that weekend and we still had lots of leftovers for the next two days.
Not Yo Mama's Banana Pudding by Paula Deen
Ingredients
- 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
- 14-ounce can sweetened condensed milk
- 8-ounce package cream cheese, softened
- 2 cup milk
- 5-ounce box instant French vanilla pudding
- 6-8 bananas, sliced
- 2 bags Pepperidge Farm Chessmen cookies or vanilla wafers
Directions
- Put a bag of cookies (or vanilla wafers) on the bottom of a 13x9x2 inch dish, then slice bananas and layer on top.
- Combine milk & pudding mix, and blend well using a mixer.
- In separate bowl, combine cream cheese & condensed milk and mix until smooth.
- Gently add in whipped topping to cream cheese mixture.
- Mix cream cheese mixture with pudding mixture and stir until well blended.
- Pour mixture over the cookies & bananas, and then cover with another layer of cookies.
- Put in refrigerator until ready to serve.
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