The Hubby recently returned from a rather lengthy business trip. He traveled from N. California all the way back to Tennessee, driving through 14 states.. He went back for a music convention, but he played all along the way. He stopped and golfed almost every day, ate at some cool food joints , and went to a Nascar race.
When he returned home, I asked him if would like for me to make a coconut cream pie. He said he would rather have banana pudding. Hmmm, banana pudding, I never would have guessed.
Come to find out, he had some good Southern banana pudding when he was on the road. And he wanted more!
So, I figured I would turn to my good friend Paula Dean. If anyone would have a good Southern banana pudding recipe, I figured she would.
And I thought I was going to have to scald milk, separate eggs, and stir constantly.
But this recipe was a surprise!
It contains ingredients like sweetened condensed milk, cream cheese, and those Chessman cookies from Pepperidge Farms. That was enough to convince me. That, and the 1,893 great reviews that it received.
This is perfect for those hot Summer days when you don’t want to heat the oven, or stand over a hot stove. This recipe is really more of an assembly.
And perfect banana pudding!
* 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.Print This Recipe