Decadent Banana Pudding
This recipe is based on an excellent dessert from Paula Dean of the Food Network. It’s different because it uses Pepperidge Farm cookies instead of vanilla wafers.
We’ve served it several times and it’s always a hit. I think the French vanilla pudding and creamed cheese make the difference. It’s the best banana pudding I’ve ever had.
Ingredients
- 2 bags of Pepperidge Farm Chessmen Cookies
- 2 cups of milk
- 1 box of French Vanilla Pudding (5 oz)
- 6-8 bananas, sliced
- 1 package of softened cream cheese (8 oz)
- 1 can of sweetened condensed milk
- 1 container of thawed whipped topping
Directions
- Using a 13 X 9 inch pan, line the bottom with 1 bag of cookies and then layer with bananas.
- Combine pudding mix and milk in a bowl and blend together.
- In another bowl mix the creamed cheese and condensed milk until it’s smooth.
- Fold the whipped topping into the creamed cheese mixture.
- Add the creamed cheese mixture to the pudding mixture and stir gently.
- Pour the mixture over the cookies and bananas.
- Cover with remaining cookies.
- Refrigerate until ready to serve.
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