Ingredients for Paula Deen's Not Yo Mama's Banana Pudding
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 2 cups milk
- 1 (5.1 ounce) package French vanilla instant pudding mix
- 6 - 8 bananas, sliced
- 1 (12 ounce) box Pepperidge Farm Chessmen cookies
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How to Make Paula Deen's Not Yo Mama's Banana Pudding
- Preheat your oven to 350°F (175°C). Line the bottom of a 13x9x2-inch baking dish with half of the vanilla wafers.
- Arrange the sliced bananas evenly over the cookie layer.
- In a large bowl, whisk together the milk and pudding mix until smooth and creamy. Let it sit for a few minutes to thicken slightly.
- In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and fluffy using a hand mixer or whisk.
- Gently fold the thawed whipped topping into the cream cheese mixture until just combined.
- Gradually add the cream cheese mixture to the pudding mixture, stirring gently until well blended. Be careful not to overmix.
- Pour the pudding mixture evenly over the layer of bananas and cookies. Top with the remaining vanilla wafers.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set completely.
- Serve chilled and enjoy! Garnish with extra whipped cream or a sprinkle of cinnamon if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
204g
Fat
84g
Carbs
25g
