Description

Not Yo’ Mama’s Banana Pudding is a decadent Paula Deen dessert layered with creamy pudding, fresh bananas, and Chessmen cookies.

Ingredients

2 (7.25 ounces) bags Pepperidge Farm Chessman cookies

2 cups milk

1 (5.1 ounce) box instant vanilla pudding

1 (14-oz) can sweetened condensed milk

1 (8-ounce ) package cream cheese, softened at room temperature

1 (12-ounce) container frozen whipped topping, thawed

6 - 8 medium bananas (sliced 1/2" thick)*

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Instructions

In a large mixing bowl, using electric hand mixer, combine milk and instant pudding mix. Mix on low speed until combined and thickened, about two minutes.
In a separate large mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat together on medium-high speed until no lumps remains and mixture is smooth.
Gently fold in the Cool Whip, using a rubber spatula, just until combined.
Transfer to the bowl with the pudding and stir gently until completely combined.
Line the bottom of a 9×13-inch casserole dish with 1 bag of the cookies.
Top with sliced bananas in an even layer.
Next, top the bananas with the whipped cream mixture and smooth out even with a rubber spatula.
Lastly, lay out the second bag of Chessmen cookies.
Cover dish with plastic wrap and refrigerate at least 3 hours (overnight is even better!)
Scoop the banana pudding onto serving plates and enjoy!

Notes

*Note about bananas: If you plan to serve this dessert more than 1 day later after making it, gently toss the bananas in 2 teaspoons of freshly squeezed lemon juice top stop the bananas from turning brown in the pudding layer. (Not an issue at all if you use fresh bananas and serve the dessert the next day only)!

Prep Time: 15 minutes
Chill time: 3 hours
Category: Dessert
Method: No Bake
Cuisine: American