Banana pudding is one of my all time favorites and an ultimate classic. I remember having it at all types of gatherings growing up and making it quite a bit for get togethers as well. I love the classic recipe but I’m always up for a new twist on an old classice and this is exactly what I got when I searched for banana pudding on Food Network’s website. This recipe was so great, easy to follow and tasted fabulous. It is more rich than the traditional banana pudding but it’s still good for a twist!
Not Yo’ Mama’s Banana Pudding:
Ingredients:
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
Directions:
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. (I used a circular casserole dish and I halfed the recipe)
In a bowl, combine the milk and pudding mix and blend well. In a separate 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 blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe Source: Paula Deen, Food Network
I, too, love banana pudding and I'm going to try this very soon!