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Friday Feast: Banana Pudding

April 23, 2010

Hi all! I’m back. Sorry for the little blip in regularly scheduled programming. Starting new routines is difficult, but I think we’ve almost gotten there. (More on that later.)

In completely different news, did you know that I love Gwen Stefani? I have no idea why, but I’ve always liked her, I think she’s terribly pretty, and I am so impressed with how physically fit she is. I am referencing Gwen, because this pudding I made two weeks ago is BANANAS (B-A-N-A-N-A-S!).

I brought a dessert down to Murfreesboro for a family dinner, and I chose a banana pudding recipe that knocked some socks off. Even though there are a few family biases about using pudding mix from a box to make banana pudding, I used the box mix and wowed some taste buds, with the help of Paula Deen of course.

A Different Kind of Banana Pudding (Paula Deen’s “Not Yo’ Mama’s Banana Pudding”)

Preparation Time: 20-30 minutes

Cook Time: none… just cooling time, which I did overnight (but not necessary).

Cleanup Time: 15 minutes (extra for cleaning your blender)

Ingredients

2 bags Pepperidge Farm Chessmen cookies (folks, this is the key ingredient, so yummy)

6 to 8 bananas, sliced (I only needed 6)

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. (I used my awesome standup Kitchenaid 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.

And, look how beautiful this is! It’s as tasty as it looks!

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