Monday, April 09, 2007

Paula Deen's Not Yo' Mama's Banana Pudding

I made this great banana pudding recipe for our Pannell family Easter get-together, after first trying it at Diane's house, of course! Like all PD recipes, this one is rich! With shortbread cookies instead of good ol' Nilla Wafers and an 8-oz package of cream cheese, this stuff is delish! Note: Our Wal-Mart didn't have Peppridge Farm Chessmen cookies, so I used Lorna Doone shortbread cookies, and they tasted great!

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

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 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.