Banana Puddin’…Not Yo Mama’s Banana Puddin’…and its good, real good.
This is one of our family favorites…only made a few times a year because my thighs can’t handle more than that.
Sweet P and I decided Banana Pudding would be the perfect ending to our Easter dinner and what she says, goes.
This is a Paula Deen recipe, slightly altered to our tastes here in Texas.
- 1 bag Pepperidge Farm Chessmen cookies
- 1 box Nilla wafers
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1/2 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Have a little helper follow the directions…great for developing math skills.
Line the bottom of a 13 by 9 dish with 1 bag of Nilla wafers 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, fold the condensed milk into the whipped topping.
Add this mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas…and repeat with another layer.
My husband prefers Nilla wafers on the inside of the pudding and the rest of us like Chessman cookies on top…because they look pretty.
Refrigerate until ready to serve.
This would be a yummy dessert to bring to your Mom this weekend!
Happy Wednesday, friends!