I really like this delicious recipe. I grew up on banana pudding dessert when I was a kid. my mother always used vanilla wafers. Welp, sorry mom because I’ve found a recipe that is better than yours. Okay, nobody tell my mom that I said that haha! Anyway, this recipe uses Chessman shortbread cookies. Not only does it look darling but it tastes amazing, too.
Check out what my pals over at Me And My Pink Mixer had to say about this recipe:
It’s not a party in the south without some good ole banana pudding! This was another one of the desserts we served for Madison’s graduation celebration. Not Yo’ Mama’s Banana Pudding is a Paula Deen recipe, so you know it’s going to be good! Delicious layers of banana pudding, bananas and Pepperidge Farm cookies – oh my.
I think it’s gonna be a party on the East coast, too! I’m making this yummy dessert for Thanksgiving 🙂
Ingredients
1 12-ounce container frozen whipped topping, thawed
1 14-ounce can sweetened condensed milk
1 8-ounce package Philadelphia cream cheese, softened
2 cups milk
1 5-ounce box Jello instant French Vanilla pudding
6-8 bananas
2 bags Pepperidge Farm Chessman cookies
Instructions
Line the bottom of a 13x9x2 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 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 remaining cookies. Refrigerate until ready to serve.
Serves 12.
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Quick Tip: Don’t care for shortbread cookies? Use vanilla wafers instead.
Thank you Me And My Pink Mixer for this great recipe.
