Saturday, March 31, 2012

Not Yo' Mama's Banana Pudding Recipe (Paula Deen Recipe)

Paula Deens's Not Yo' Mama's Banana Pudding Recipe is my go-to, never fail recipe for banana pudding.  This rich and decadent dessert is definitely a crowd-pleaser and easy to assemble.  Recipe courtesy of Food Network and Paula Deen.


  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French 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. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 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.
I hate chess but I love cookies.
Line bottom of pan with cookies.
Slice bananas.
I like to slice the bananas on part of the peel so it's easier to transfer from the cutting board to the pan.
Evenly spread sliced bananas over cookies. 
In a bowl, pour out pudding mix.
I always use whole milk when a recipe calls for milk. 
Add milk and mix.
Pudding should be extra thick in consistency.
In a new bowl, add softened cream cheese and sweetened condensed milk.
Blend with a mixer until smooth.
Add pudding mixture and whipped topping.
Mixture should look smooth and glossy.
Pour mixture over bananas and cookies.
Spread out evenly with a spatula.
Add a top layer of cookies.
I like to refrigerate my pudding overnight so the flavors have time to blend and the cookies become a bit softer.
Serve and eat.
Happy baking.


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