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!
Equipment
- Hand mixer
- 13x9" pan
Ingredients
- 2 (7 oz.) bags Pepperidge Farm Chessman Butter Cookies
- 6 to 8 bananas, ripe and sliced
- 2 c. whole milk
- 2 (3 oz.) boxes of French Vanilla Instant Pudding Mix
- 1 (8 oz.) cream cheese, at room temperature
- 1 (14 oz.) can sweetened condensed milk
- 1 (8 oz.) container Cool Whip, thawed
Instructions
- Line the bottom of a 13x9" pan with one bag of the Chessman Cookies (the pan won't be entirely covered, that's okay). Layer half of the banana slices 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!