Paula Deen's Not Yo’ Mama’s Banana Pudding
Yield: 12 servings
Ingredients:
- 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce package cream cheese, softened
- 2 cup milk
- 1 5-ounce box instant French vanilla pudding
- 6-8 bananas, sliced
- 2 bags Pepperidge Farm Chessmen cookies
Or Healthier Version
- 3 cups milk
- 3 eggs
- 3/4 cup sugar
- 1/3 cup flour
- 2 TBSP butter
- 2 tsp vanilla
- 5 ripe bananas
- 2 cups sweetened whipped cream
- 1 - 1 lb package peanut butter sandwich cookies
Directions:
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- Combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk.
- 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.
Healthier Version
- Cook milk, eggs, sugar and flour, whisking constantly, 15 - 20 minutes until thick.
- Add butter and vanilla.
- Place pot in ice water for 30 minutes to cool. Stir occasionally.
- Spread 1/2 pudding in to 3 qt bowl.
- Layer bananas and cookies.
- Spread remaining pudding.
- Top with whipped cream.
- Chill 2-24 hours.