Paula Deen's Banana Pudding
There isn't a Banana Pudding recipe easier or better than Paula Deen's! It is a recipe you will want to hand down to future generations!
Servings: 12 servings
Equipment
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 6 - 8 bananas sliced
- 2 cups milk
- 1 box instant French vanilla pudding 5-ounce
- 1 package cream cheese, softened 8-ounce
- 1 can sweetened condensed milk 14-ounce
- 1 container frozen whipped topping, thawed 12-ounce
Instructions
- Line the bottom of a 13x9 x2-inch dish with 1 bag of cookies. Layer the bananas evenly over the top.
- Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.
- In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer 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 evenly over the cookies and bananas.
- Cover the pudding mixture with the remaining cookies.
- Cover the dish and refrigerate until ready to serve, at least 4 hours.
Notes
- Changes things up by substituting a different flavor of instant pudding - banana cream and chocolate are both good! 😊
- You can also drizzle salted caramel or chocolate sauce over the bananas before pouring the filling over the top for a new twist!
- Sometimes, I opt for traditional Nilla Wafers instead of the Chessman cookies.
- Make sure you store this in the refrigerator and use it within 3-5 days. Your bananas may start to darken and your cookies will get softer.
- Original recipe from Paula Deen
Nutrition
Calories: 467kcal | Carbohydrates: 64g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 282mg | Potassium: 465mg | Fiber: 2g | Sugar: 45g | Vitamin A: 484IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 1mg
