Every summer, the Fourth of July makes me think of fireworks, bar-b-que, and banana pudding! This year we are celebrating with our neighbors, and of course, I volunteered to bring the dessert! I normally use a recipe that was passed down from my great grandmother for how she made her yummy banana pudding. I have fond memories of my mom always making this in the kitchen as we were growing up and eating it during the hot summer months. This year, I decided to try a different recipe I had seen from Paula Deen called Not Yo’ Mama’s Banana Pudding. I have to say, it is creamy, rich, and perfectly delicious! Below is the recipe if you want to give it a try too! Happy Fourth everyone!
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipping topping thawed
2 bags Pepperidge Farm Chessmen cookies
4 bananas, sliced
2 cups milk
1 (5 ounce) box instant French vanilla pudding
1 (8 ounce) package cream cheese, softened
- Line bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe Courtesy of Paula Deen