Recipe – Paula Deen’s Banana Pudding

I remember the first time I experienced this wonderful, rich banana pudding. My friend Jennifer Roman brought it to work and I was hooked. At first I thought it was the fancy cookies that I liked so much. But, turns out it is the cream cheese, whipped cream and condensed milk that really make this banana pudding the BEST EVER! (Or maybe it was Jennifer's magic touch?)

Okay, this is a Paula Deen recipe, so YES it is super rich, super sweet, and SUPER DUPER FABULOUS! And surprisingly enough, there is no butter in it. ;)

Servings: 12 servings
Prep Time: 30 min
Difficulty: Easy

Ingredients

1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions

Line the bottom of a 13x9x2-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 Paula Deen

And when you think it can not possibly get any better: Check out Paula's Recipe for

It's Not Your Mamma's Banana Pudding Ice cream!!