Gooey. Creamy. Tasty. Easy. Those are the words I would use to describe this banana pudding recipe! It's so simple to make yet so delicious that you better watch out or you may eat the whole thing! The great thing about this recipe is that it makes a huge amount. It serves at least 12 people so it's great to take to the next family gathering or the potluck supper at church on Sunday.
INGREDIENTS:
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1 bag of vanilla wafers or 2 bags Peperidge Farm Chessmen cookies
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6 to 8 bananas, sliced
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2 Cups milk
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1 5-ounce box instant French vanilla pudding
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1 8-ounce package cream cheese, softened
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1 14-ounce can sweetened condensed milk
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1 12-ounce container frozen whipped topping, thawed
DIRECTIONS:
- Line bottom of a 13x9x2-inch dish with cookies and put bananas on top.
- Blend milk with pudding mix well with a handheld electric mixer.
- Beat cream cheese and condensed milk together in a bowl until smooth; fold in whipped topping.
- Add to pudding mixture, stirring until well blended.
- Pour mixture over cookies and bananas; cover with remaining cookies.
- Refrigerate.
- Eat, eat, eat!
Okay, a few quick notes about this recipe: if you want to make a lighter version of this (so you can eat more *smile*) then use skim milk, neufchatel cheese (it's the low-fat version of cream cheese--tastes the same) and light whipped topping. It still tastes the same I promise!
Also, I think that crushing the cookies for the top layer makes the presentation prettier. And I think this recipe is better if it's made a day in advance and has time to chill in the refrigerator for several hours--I believe it makes the texture better because the cookies get soft and gooey.
ENJOY!
You know, I would really enjoy any wonderful dessert recipes you have...leave your best recipe in the comment section please :-)
(This recipe is found in Paula Deen's cookbook: The Lady & Sons: Just Desserts)
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