Not Yo’ Mama’s Banana Pudding

Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to strive it!

I’ve been recognised to serve a Paula dish or two and this one has acquired to be one of my faves! It’s obtained a wonderful, rich, creamy taste that all and sundry in your household is certain to love! I served it to my daycare children nowadays and they have been asking for seconds by using the time I had scooped myself out a piece.

Ingredients

• 2 (7.25 ounces) luggage Pepperidge Farm Chessman cookies
• 2 cups milk
• 1 (5.1 ounce) field immediately vanilla pudding
• 1 (14-oz) can sweetened condensed milk
• 1 (8-ounce ) package deal cream cheese, softened at room temperature
• 1 (12-ounce) container frozen whipped topping, thawed
• 6 – eight medium bananas (sliced ½” thick)*

How To Make Not Yo’ Mama’s Banana Pudding

In a giant mixing bowl, the usage of electric powered hand mixer, mix milk and on the spot pudding mix. Mix on low velocity till mixed and thickened, about two minutes.
In a separate massive mixing bowl, mix softened cream cheese and sweetened condensed milk. Beat collectively on medium-high velocity till no lumps stays and combination is smooth.
Gently fold in the Cool Whip, the use of a rubber spatula, simply till combined.
Transfer to the bowl with the pudding and stir gently till totally combined.
Line the backside of a 9×13-inch casserole dish with 1 bag of the cookies.
Top with sliced bananas in an even layer.
Next, pinnacle the bananas with the whipped cream combination and easy out even with a rubber spatula.
Lastly, lay out the 2d bag of Chessmen cookies.
Cover dish with plastic wrap and refrigerate at least three hours (overnight is even better!)
Scoop the banana pudding onto serving plates and enjoy!

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