Paula Deen's Banana Pudding

Name: Paula Deen's Banana Pudding
Yield: 13x9 inch pan
Ingredients: 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers; 6 to 8 bananas, sliced; 2 cups whole milk; 1 (5 oz) box instant French Vanilla pudding; 1 (8 oz) package cream cheese; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

7 ingredients•7 steps•13x9 inch pan

Paula Deen

Ingredients

- 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups whole milk
- 1 (5 oz) box instant French Vanilla pudding
- 1 (8 oz) package cream cheese
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

Instructions

1
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.
2
In Bowl 1: Combine the milk and pudding mix and blend well using a handheld electric mixer.
3
In Bowl 2: Combine the cream cheese and condensed milk together and mix until smooth.
4
Fold the whipped topping into the cream cheese mixture.
5
Add the cream cheese mixture to the pudding mixture and stir until well blended.
6
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7
Refrigerate until ready to serve.

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