May 20, 2011

Not Yo' Mama's Banana Pudding

     This recipe has been around for awhile. It was one of the first desserts I made when I was newly married and it is still one of Cale's favorite desserts. The recipe comes from Paula Deen and as you can imagine it is not healthy, but very tasty. It is a great recipe for beginners because it is not homemade, but more assembled. There is something about the sweet, creamy, fluffy filling, the fruity bananas and the crunchy, buttery shortbread cookies that make this dessert a real winner. If all of those adjectives haven't convinced you to try it yet, let me tell you now that you should. It makes a lot. Be sure to share it with someone, even though you might be tempted to keep it for yourself. And it is very hard to eat just ONE piece.
     One last tip: do not calculate the calories. Eat a piece of this delicious dessert, share some with your neighbors and remember this is an occasional treat. Enjoy.

Not Yo' Mama's Banana Pudding

  • Source: Paula Deen "Calorie Queen"

  • 2 bags Pepperidge Farm Chessmen cookies (I found spring themed pepperidge farm cookies)
  • 6 to 8 ripe bananas, sliced 
  • 2 cups milk
  • 1 (5-ounce) box instant 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 (or whipped cream) 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.

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