Paula Deen's "Not Yo' Mama's Banana Pudding" is scrumptious and tastes as good as it looks. Recipe can be lightened with fat-free sweetened condensed milk, reduced-fat cream cheese and sugar-free Cool Whip. View recipe online at www.foodnetwork.com
Photo by Sue Ade/Morris News Ser
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container fro-
zen whipped topping
thawed, or equal amount
sweetened whipped cream
Line the bottom of a 13 x 9 x 2-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.
Kitchen Ade note: Instant vanilla pudding may be substituted for French vanilla pudding.
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