Saturday, March 30, 2019

Banana pudding

I made Paula Deen's banana pudding, and it is just one of those recipes that must be propagated! The additions of cream cheese, sweetened condensed milk, and buttery Chessmen cookies really make it out-of-this-world (and I'm not even a big banana pudding fan!) It's a simple recipe to follow, so add it to your potluck favorites. :)


2 bags Pepperidge Farm Chessmen cookies
6 bananas, sliced
2 cups milk
1 (5 ounce) box instant vanilla pudding
  14 ounce can sweetened condensed milk
1 (8 ounce) package cream cheese, softened 
12 ounce container whipped topping (thawed)


Line the bottom of a 9x13 dish with one of the bags of Chessmen cookies.

Layer all of the banana slices over the cookies.

In a bowl, using a handheld electric mixer, blend the 2 cups of milk with the vanilla pudding mix. Set aside for a moment while it thickens.

In another bowl, using the mixer, blend the sweetened condensed milk and cream cheese until smooth. Then fold in the whipped topping until combined.

Add the cream cheese mixture to the pudding mixture. Stir until well-blended.

Pour it evenly over the banana slices.

Lastly, put a layer of Chessmen cookies over the top. Refrigerate until you're ready to eat!

1 comment:

  1. Yum. I’m not a banana pudding person, either, but the ingredients sound pretty tasty! At first glance, I thought you’d made Swedish designs on cookies to layer on top. An idea for when you decide you have to make your own shortbread cookies ;).


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