Paula Deen’s Banana Pudding

This iconic layered dessert recipe for banana pudding with cream cheese and sweetened condensed milk isn’t necessarily the banana pudding you grew up with, but it’s a classic for good reason: it’s incredibly delicious!

Prep Time: 20 Min | Total Time: 20 Min

INGREDIENTS

• 1 12-ounce container frozen whipped cream, thawed
• 1 14-ounce can sweetened condensed milk
• 18-ounce package cream cheese, softened
• 2 cups milk
• 15.1-ounce box instant whipped cream mix French Custard
• 6 to 8 bananas, sliced ​​
• 2 7.25-ounce bags Pepperidge Crackers Farm Chessmen

INSTRUCTIONS

1. Line the bottom of a 3-quart (13×9) baking dish with a single layer of cookies.

2. Mix cream cheese and condensed milk in a large bowl and then beat with an electric mixer until smooth. Add regular milk until smooth.

3. Add the pudding mixture and continue mixing until well combined.

4. Add the whipped topping to the mixture and stir until incorporated.

5.Pour a thin layer of pudding mixture over the cookies (so that it covers them).

6. Place the banana slices on the pudding. A little overlap is fine; They don’t have to be flat.

7.Pour the rest of the pudding mixture over the bananas and distribute evenly.

8. Top the pudding mixture with the remaining cookies. Before serving, cover and refrigerate for 6 hours (or overnight).

NOTE

• If you can’t find a large package of instant French vanilla pudding, use regular vanilla and then add a teaspoon of vanilla extract while mixing for the stronger “French vanilla” flavor .
• I couldn’t find the 12th -ounce containers of Cool Whip aged a raccoon, so I just buy two of the 8-ounce containers and use one and a half (this is easier for me than guessing with the 16-ounce containers). ounces (I also use the 8 ounce containers to pack my leftovers for lunch)

ENJOY.

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