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Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to try it!
I’ve been known to serve a Paula dish or two and this one has got to be one of my faves! It’s got a wonderful, rich, creamy flavor that everyone in your family is sure to love! I served it to my daycare kids today and they were asking for seconds by the time I had scooped myself out a piece.
Ingredients
2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
1 (14-oz) can sweetened condensed milk
1 (8-ounce ) package cream cheese, softened at room temperature
1 (12-ounce) container frozen whipped topping, thawed
6 – 8 medium bananas (sliced ½” thick)*
How To Make Not Yo’ Mama’s Banana Pudding
In a large mixing bowl, using electric hand
mixer, combine milk and instant pudding
mix. Mix on low speed until combined and
thickened, about two minutes.
In a separate large mixing bowl, combine
softened cream cheese and sweetened
condensed milk. Beat together on medium-
high speed until no lumps remains and
mixture is smooth.
Gently fold in the Cool Whip, using a rubber
spatula, just until combined.
Transfer to the bowl with the pudding and
stir gently until completely combined.
Line the bottom of a 9×13-inch casserole dish
with 1 bag of the cookies.
Top with sliced bananas in an even layer.
Next, top the bananas with the whipped
cream mixture and smooth out even with a
rubber spatula.
Lastly, lay out the second bag of Chessmen
cookies.
Cover dish with plastic wrap and refrigerate
at least 3 hours (overnight is even better!)
Scoop the banana pudding onto serving
plates and enjoy!
