Paula Deen Banana Pudding
Paula Deen’s Banana Pudding Recipe Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
Ingredients:
2 pkg Pepperidge Farm Chessmen cookies
6 medium bananas, sliced
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 box (5 oz) Instant Banana cream pudding mix ***
2 cups milk ***
12 oz Cool Whip, thawed
Instructions:
One packet of chessmen cookies should be used to line the bottom of a 13×9 baking dish. Serve with sliced bananas on top.
Cream together cream cheese and sweetened condensed milk in a mixing bowl until smooth. Pour in the pudding mix and the milk. For many minutes, beat on high speed, scraping down the edges of the bowl as necessary.
Fold in the cool whip and spread it on top of the banana layer.
Top with the rest of the chessmen cookies. Refrigerate for 4 hours after wrapping in plastic wrap.
Notes:
The Banana Cream taste can be replaced with French Vanilla or Vanilla Pudding Mix.
I used 2% milk, but any variety will suffice.
Chessmen Shortbread Cookies can be replaced with Nilla Wafers and Butter Cookies.
Paula Deen’s Not Yo Mamas Banana Pudding Recipe was slightly adapted for this recipe.
To make a smooth pudding, use an electric mixer. Make sure the cream cheese is at room temperature before using!
Allow the banana pudding to refrigerate for at least 4 hours, preferably overnight, for optimal results.
Refrigerate banana pudding tightly wrapped in plastic wrap.
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