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!