This is another Southern recipe that’s worth your time. It’s an easy dessert to make, a true Southern dessert that has luscious layers of pudding, whipped cream, ripe bananas, and cookies. It’s impossible to resist.
My kids are not a fan of bananas. I find it always hard to let them eat bananas. So I always figure out a way for them to eat bananas and this recipe is one great idea to include bananas. This banana pudding is one of their favorites. They always want it after a meal. This has been the most awaited every after dinner. It’s great with whipped cream or vanilla ice cream or drizzle it with some chocolate or caramel sauce on top. Paired it with a freshly brewed coffee for an afternoon snack. I enjoy bringing this on gatherings, it’s a hit, and everyone rate it 5 stars! Try it for yourself and it will not disappoint.
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups of milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
How to make Not Yo’ Mama’s Banana Pudding
Step 1: In a 13 x 9 x 2-inch dish, line 1 bag of cookies and layer the bananas over.
Step 2: Combine the milk and pudding in a bowl. Mix and blend well using a handheld electric mixer.
Step 3: Mix in the cream cheese and condensed milk in a separate bowl. Combine until smooth.
Step 4: Then, fold the whipped topping into the cream cheese mixture.
Step 5: Add the cream cheese mixture into the pudding mixture. Mix until incorporated.
Step 6: Evenly pour the mixture into the cookies and banana, then, cover with the remaining cookies. Place inside the oven to chill until ready to serve.
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