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Paula Deen’s Banana Pudding

Posted By Jennifer On March 25, 2008 @ 5:51 pm In no bake | Comments Disabled

Read and see more at Bake or Break. Recipe from The Lady & Sons Just Desserts.

  • 2 bags Pepperidge Farm Chessmen Cookies
  • 6 to 8 bananas sliced*
  • 2 cups milk
  • 1 5-ounce box instant French vanilla pudding**
  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 12 ounces frozen whipped topping, thawed

Line the bottom of a 13″x 9″x 2″dish with 1 bag of cookies. Place bananas on top.

Blend milk with pudding mix. Beat cream cheese and condensed milk together until smooth. Fold in whipped topping. Add this mixture to the pudding and stir until blended. Pour over bananas.

Cover the top with the remaining cookies. Refrigerate until serving.

*I usually use 2-3 bananas sliced very thinly. If you’re a big banana fan, though, you may want to use more.
**I’ve never found this size box at my grocery store. I only find the 3+ ounce size and use 1 & 1/2 boxes for the recipe.

FYI, Paula calls this recipe “Not Yo’ Mama’s Banana Pudding,” but I just can’t bring myself to call it that.

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