Tuesday, February 16, 2010

Not Yo' Mama's Banana Pudding

You will soon realize that I love Paula Dean's southern cookin'.  I have made this recipe with reduced fat milk, cream cheese, and whip cream and it turned out very well, but know when you use the fatty ingredients it turns out that much better.  We definitely finished this tasty dessert within a couple days.


Not Yo' Mama's Banana Pudding
  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 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


  1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
  4. Fold the whipped topping into the cream cheese mixture.
  5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  7. Refrigerate until ready to serve.



    Remember when we made this for Katherine and Dave? Served it in a martini glass with a banana slice as the garnish?

    I'll have to try your "skinny" version!

  2. Yes!! The dessert looked that much better when we put them in a martini glass.