Not your mother’s banana pudding
Have you ever tried Paula Deen’s banana pudding? NO?! Well, you MUST try!
I’ve been known to serve a Paul dish or two and this has got to be one of my favorite dishes!It has a wonderful, rich, creamy taste that everyone in your family will love! Today I served it to my preschoolers and they begged me for a few seconds before I took a piece.
INGREDIENTS
- 2 (7.25 oz) packets Pepperidge Farm Chessman Cookies
- 2 cups Milk
- 1 (5.1 oz) can Instant Custard
- 1 (14 oz) can Sweetened Evaporated Milk
- 1 (8 oz .) package cream cheese, softened to room temperature
- 1 (12 oz.) container frozen whipping cream, thawed
- 6-8 medium bananas (1/2 inch thick slices)*
HOW TO MAKE PUDDING BANANA MOM NO
1.In a large bowl, combine milk and instant pudding using an electric mixer. Blend on low speed until ingredients are combined and thickened, about 2 minutes.
- In another large bowl, combine the softened cream cheese and sweetened condensed milk. Beat on medium speed until there are no lumps and the mixture is smooth.
- Gently fold in the Cool Whip with a rubber spatula until well combined.
- Place the pudding in a bowl and mix gently until well combined.
5Line the bottom of a 9×13 inch pan with 1 bag of biscuits.
- Put an even layer of sliced bananas on top.
- Then decorate the bananas with the whipped cream and smooth out with a rubber spatula.
- Finally, have the second pack of chess piece biscuits ready.
- Cover the casserole dish with cling film and place in the fridge for at least 3 hours (preferably overnight!)
10.Spread the banana pudding on plates and enjoy!
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