First of all, this recipe is one for the books. So go ahead, get your recipe card.....I'll wait here.
Ok, did you get it? Good. You won't be disappointed.
I have been hoarding this little recipe for years. I love it when I make something and people ask for the recipe (and that happens EVERY time I make this!)!!
It is a Paula Deen original. (Let me just state for the record that I am not a fan of what she did. I do not endorse that type of behavior or language and I do not think it is ok. However, she can cook. So, I continue making the banana pudding.).
With all of that out of the way, I bring you........
NOT YO' MOMMA'S BANANA PUDDING!!
Gather your ingredients. You will need:
~ 2 packages of Pepperidge Farm Chessmen Cookies
~ 1 Block of Cream Cheese (at room temp)
~ 1 (5oz.) box of instant French Vanilla Pudding (I can't ever find that size so I just get two small boxes and use 1 1/2 of those)
~ 2 cups milk
~ 1 (14 oz) can Sweetened Condensed Milk
~ 1 (12 oz) container Whipped Topping
~ 4-5 bananas, sliced
1. Line your 9x13 pan with one layer of cookies.
Feel free to eat the broken ones (there is always at least one)!
2. In a bowl, combine the milk (not the condensed milk) and pudding mix. Blend well.
***I like to use less milk. I normally only use about 1 1/2 cups, it makes it a little thicker***
3. In a separate bowl, combine the cream cheese and sweetened condensed milk. Fold (GENTLY) the whipped topping into this bowl.
4. Add cream cheese mixture to pudding mixture and blend well. Be careful not to take too much air out of the whipped topping.
5. Now, this is where my recipe differs from the original a bit. Paula tells us to layer bananas on the cookies and pour pudding over. That is not what I do.
I sandwich the bananas in the pudding. So the layers will look like this:
I do this so that the bananas don't brown as quickly, but you can do the layers however you want.
So, add the pudding, put the banana layer on, cover completely with the rest of the pudding and then, last but not least, add the final layer of cookies on the top.
You really need to refrigerate for at least 2 hours before eating. I like to make mine the night before I need it, that way the cookies have softened up a bit.
I am not going to say, "I hope you enjoy this recipe" like I normally do, because I already know you are going to LOVE it!!