This Banana Pudding recipe from Paula Deen aka Not Yo 'Mama's Banana Pudding is very close to my heart. Make it every Easter, barbecues, and family events. Without any doubt, the best part of this banana pudding is the texture. It is very thick and creamy. You can serve it sliced instead of a scoop. Chessmen cookies are amazing in this recipe, too. They keep their shape and make perfect parts. If you're taking this to a party, be sure to print a few copies of the recipe, because people will ask!
* Ingredients :
° 2 bags of Bebridge Farm chess biscuits or 2 bags of vanilla wafers
° 6-8 bananas, cut into slices
° 2 cups full fat milk
° 1 (5 ounce) can instant French vanilla pudding
° 1 package (8 ounces) cream cheese
° 1 can (14 oz) sweetened condensed milk
° 1 (12 ounce) container frozen whipped and thawed, or an equal amount of sweetened whipped cream
* How to make :
Cover the bottom of a 13 * 9 plate with 1 cookie bag and a layer of bananas on top.
Bowl 1- Combine milk and pudding mixture and mix well using an electric hand mixer.
Bowl 2- Combine the cream cheese and condensed milk and mix until smooth.
Fold the whipped topping layer into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well combined.
Pour the mixture over the biscuits and banana and cover with the rest of the biscuits.
Putting it in fridge while ready to serving !
Enjoy !
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