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–+ servings

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!
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Prep Time 30 minutes
Course Dessert
Servings 15 servings

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!
Keyword Banana, Cookies, Dessert, Homemade, Pudding, Recipe
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