Thursday, September 2, 2010

Not Yo Momma's Banana Pudding

Growing up a southern girl, pudding is often on the dessert buffet at family gatherings. My eyes always light up when I find it is of the banana variety. So what is it about this very simple dessert that satisfies my belly and makes me smile? Maybe it's slices of fresh bananas. Anything with fresh fruit is yummy, in my opinion.

In honor of a favorite dessert of mine, I began searching for a new recipe that really revamps the pleasure of enjoying banana pudding. I was not surprised to find that my favorite recipe was from Paula Deen. This woman knows how to make any southern favorite EVEN BETTER and of course, more unhealthy! But everyone needs to splurge every now and then, right? :)

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced
2   bags Pepperidge Farm Chessmen cookies

Line the bottom of a 13x9x2-inch dish [I used a triffle 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 hand-held electric mixer. 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.

Servings: 12 servings
Prep Time: 30 min
Cook Time: none!
Difficulty: Easy
Show: Paula's Home Cooking/Just Desserts cookbook/Mar/Apr 2006 issue

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