I would like to start off this post by saying I am pretty excited about the Royal Wedding festivities that are going on right now. Kate is simply breath taking. Thanks to DVR, this evening I will be joining a few of my friends to watch and celebrate. There will be tiaras and tea, and lots of yummy food, I can’t wait!
Moving on to banana pudding. If you do not like banana pudding, please don’t write me off just yet. I am not a fan of banana pudding in the least but a couple years ago my wonderful sister-in-law Karen introduced me to this recipe from Paula Dean, Not Yo’ Momma’s Banana Pudding. This recipe is rich and creamy and has a cheesecake flavor. The recipe calls for Pepperidge Farm Chessmen cookies and right now you can find them with spring designs on them…much more cute than the chess pieces.
Not Yo’ Mama’s Banana Pudding from Paula Deen
2 bags Pepperidge Farm Chessmen cookies
6 to 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, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.