I have really been craving banana pudding lately, and I knew just where I wanted to turn - Paula Deen's famous recipe "Not Yo Mama's Banana Pudding". If you haven't had it, it has the same basic layers of a regular banana pudding, but the filling...ohhh, the filling...is where the real magic happens. Instead of having just pudding and whipped cream, she invited cream cheese and sweetened condensed milk to the party. Major. yum. She also uses Chessmen cookies instead of Nilla wafers (which honestly, I don't think you could go wrong with Nilla's, if you wanted). :)
Look how nicely it cuts when you let it cool in the refrigerator overnight! B-e-a-utiful!
This banana pudding definitely hit the spot! It's a great recipe for these warmer months when you want a cool dessert.
This one is mine. Mmmmmm...
Not Yo Mama's Banana Pudding
Recipe Source: Paula Deen
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced (I only ended up using 5 bananas to fill my pan, maybe they were larger)
2 cups milk (If you have to get 2 small boxes of pudding like I did, use 2 and 1/2 cups milk)
1 (5-ounce) box instant French vanilla pudding (I used banana cream pudding...because, well...why wouldn't you??)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed (Cool Whip), 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 (gently) until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
***By the way, I am now 13 weeks pregnant and our little Peanut is now the size of a peach! :)
