This next recipe really needs no introduction. Paula Deen? No brainer. Banana Pudding? Yes, please!
I first tasted this mind blowing pudding last year when my aunt made it at our little reunion in Indianapolis. I honestly was blown away (I’m not a huge pudding person) and ate more than I care to admit. But it was delicious and I have no regrets.
If you’ve ever had the Magnolia Bakery Banana Pudding, this very much resembles that famous recipe. Uber thick, extra creamy, with bits of buttery, crunchy cookies and ripe bananas. I promise you’ll always manage to find extra room in that belly for this one. And the recipe couldn’t be easier, so there’s no messing up this one.
Happy mixing!
Paula Deen’s Banana Pudding
A mix of airy and decadence, this uber thick and creamy pudding with bites of buttery, crunchy cookies and ripe bananas is a sure crowd pleaser!
2 (7 oz.)bagsPepperidge Farm Chessman Butter Cookies
6 to 8bananas,ripe and sliced
2c.whole milk
2 (3 oz.)boxes of French Vanilla Instant Pudding Mix
1 (8 oz.)cream cheese,at room temperature
1 (14 oz.)cansweetened condensed milk
1 (8 oz.)container Cool Whip, thawed
Instructions
Line the bottom of a 13×9" pan with one bag of the Chessman Cookies (the pan won't be entirely covered, that's okay). Layer half of the bananaslices over the cookies. Set aside pan.
In a medium bowl, beat together milk and pudding mix until combined. In a small bowl, beat together cream cheese and sweetened condensed milk. Stir in Cool Whip just until combined. Fold the cream cheese mixture into pudding until combined.
Evenly pour the pudding mixture over bananas. Top with remaining banana slices and then second package of Chessman Cookies. Refrigerate until ready to serve.
Notes
You can arrange the layers really however you like. The original recipe placed all of the bananas on the bottom, but I love having some on the top as well. Feel free to layer however your heart desires!
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