 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
This is Paula Deens recipe for banana pudding. I will never make my other vanilla wafer kind again. I have made this many times and everyone loves it. I don't really even like bananas but I love this. I had to list the cookies as butter cookies under the ingredients but the recipe calls for 2 bags of Pepperidge Farms Chessman cookies and that is what I use. I think you could use any kind of cookie that you think would go well and keep its shape under the pudding. Ingredients:
2 (16 ounce) bags butter cookies, divided |
6 -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 frozen whipped topping, thawed |
Directions:
1. Line the bottom of a 13x9x2 inch dish with 1 bag of cookies and put bananas on top.
2. Blend milk and pudding mix with electric mixer until well mixed.
3. In seperate bowl beat cream cheese and condensed milk together until smooth, fold in the whipped topping. Add to pudding mixture, stirring until blended.
4. Pour mixture over bananas, cover with remaining cookies.
5. Regfrigerate.
|
|