Yo Mama’s Banana Pudding

by: Blue

Paula Deen says this is “Not Yo Mama’s Banana Pudding”.  But if you’re Mitchell (who requested that I post this recipe) or Tommy,  it IS yo mama’s banana pudding.  And so it’s thusly named by me.  It’s an amazing low calorie recipe!  NOT.  Still it’s delicious and worth trying, it is Mitchell and Tommy’s favorite banana pudding, and Mitchell’s sweet friend Amelia enjoyed it immensely!  Amelia, I’ll make it for you every time you come see us, and that’s a promise.

Ingredients:

2 bags Pepperidge Farm Chessmen cookies OR 1 box vanilla wafers (or substitute any cookies that you think would be fabulous, here is an opportunity to get creative with this recipe)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened (leave on counter for a couple of hours to soften)
1 (14-ounce) can sweetened condensed milk (e.g. Eagle Brand sweetened condensed milk)
1 (12-ounce) container frozen whipped topping, thawed (Cool Whip), or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13 by 9 by 2-inch dish with about 1/2 of the cookies and layer the sliced 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 softened 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 (I usually crush the cookies for the top layer but this is optional). Refrigerate until ready to serve unless you just can’t stand not having some IMMEDIATELY.  I do think this pudding is better after sitting in the fridge at least a couple of hours.

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