Flavorista Eliza brought Paula Deen's Not Yo' Mama's Banana Pudding to our Mother's Day potluck dinner. She and I have been contemplating this specific banana pudding for quite some time; why oh why did we wait so long? All six born and bred yankee adults in attendance agreed that this dessert was crazy good.
Banana pudding certainly falls into the comfort foods category. It is a perfect party dessert because it can be made ahead and one recipe serves quite a few people, as it is very rich. During strawberry or raspberry season, you could easily replace bananas with berries.
Paula's banana pudding is reminiscent of a traditional, southern banana pudding made of Nilla Wafers, fresh banana slices and creamy vanilla pudding but her version is enriched with Chessmen Shortbread Cookies, sweetened condensed milk and yes, you guessed it, cream cheese.
Serious, serious YUM. Eliza made the very good call of replacing Cool Whip with real whipped cream, ooh la la…
1 1/2 cups heavy cream, whipped to stiff peaks
1 (14-oz) can sweetened condensed milk
1 (8-oz) pkg. cream cheese, softened
2 cups milk
1 (5-oz) box instant vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer banana slices 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 cream 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.