This Pinterest Friday offering is a little different, because it doesn't come from a blogger, but instead, from Food Network. Paula Deen, specifically.
I know, I know. Paula Deen. I'm sorry.
Actually, no. I was looking for a full-fat, super Southern banana pudding recipe for a work team BBQ I went to, and this delivered. I regret nothing.
All of my teammates (most of whom are California natives) loved this pudding, and for good reason. It's delicious. One guy said his wife "doesn't eat sweets" as she chowed down on her second helping.
It's really good, is what I'm saying.
This recipe is really good, and really easy, and really crowd-pleasing if you're looking for something to bring to that potluck you forgot about until the night before.
Not Yo' Mama's Banana Pudding
Makes 12-ish servings
From FoodNetwork.com and via This Pin
6-8 bananas, cut into rounds
1 12-oz. container whipped topping
2 bags Pepperidge Farm chessmen cookies
1 14-oz. can sweetened condensed milk
1 8-oz. package cream cheese
2 cups milk
1 5-oz. box instant vanilla pudding
Line the bottom of a 13x9 dish with one bag of the cookies.
Layer the bananas on top of the cookies.
In a large mixing bowl, combine the milk and pudding mix and mix well.
In another bowl, mix together the cream cheese and sweetened condensed milk until smooth. Fold in the whipped topping.
Add the cream cheese mixture to the pudding mixture and stir together until well-blended. Pour this mixture over the bananas and cookies.
Crumble several of the remaining cookies and sprinkle on top of the pudding.
Refrigerate until ready to serve.
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