March 2nd, 2015
This banana pudding is a Paula Deen recipe, and the first time I made it, I thought it was good, but I wanted it to be even better. After I made it the second time, I came to the conclusion that it was a little too much like whipped cream and not enough like pudding. I also thought it needed a little more flavor. So I cut back on the amount of Cool Whip, and I added some vanilla. Those changes not only improved the texture and flavor, they also improved the color. Now the pudding is light yellow instead of white.
This recipe is really easy, and if you need a great dessert in a hurry, I highly recommend this one. My whole family loves it. Here’s a look at some of the yummy ingredients that go into it:
This is a layered pudding, and the first layer is just a package of Pepperidge Farm Chessmen cookies.
Cover the cookies with half of the custard mixture.
Then a layer of sliced bananas.
The remaining custard goes on top of the bananas.
And top it all off with another package of Chessmen cookies. What could be easier? And it REALLY is delicious!
Recipe by Paula Deen/Adapted by Winner Dinners
Serves about 10
2 cups milk
2 tablespoons vanilla
1 5-ounce package instant vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 8-ounce package Cool Whip®
2 packages Pepperidge Farm Chessmen cookies
5 to 6 bananas, sliced diagonally
powdered sugar (optional)
In a medium bowl, combine the milk and vanilla, and then whisk in the pudding mix. Set aside. In a separate bowl, using a mixer, beat the cream cheese until smooth and then gradually add the sweetened condensed milk. Fold in the Cool Whip. Combine the pudding mixture with the cream cheese mixture. Your custard mixture is now complete.
Assemble the pudding in a 9 x 13 pan. Layer one: 1 package of cookies. Layer two: half of the custard mixture; spread evenly. Layer three: banana slices. Layer four: the remaining half of the custard mixture. Layer five: the second package of cookies. If desired, sprinkle the top with powdered sugar using a sifter. Refrigerate until serving time.