Paula Deen makes a different banana pudding than any I have ever made before. It's different because she uses cream cheese. She also combines a cream cheese mixture, pudding and the whipped topping. I am more accustomed to these being in separate layers. She also uses a Pepperidge Farm cookie instead of vanilla wafer cookies. Next time, I would reserve some whipping cream to top each piece. I made that adjustment to the recipe. This is definitely a great treat for warmer weather.
Not Yo' Mama's Banana Pudding
Adapted from Paula Deen
2 bags Pepperidge Farm Chessmen cookies
6 large bananas, sliced
2 cups milk
1 - 5 ounce box French Vanilla pudding
1-8 ounce package cream cheese, softened
1- 14 ounce can sweetened condensed milk
1 - 8 ounce container frozen whipped topping, thawed
half pint whipping cream, whipped until stiff peaks form
Line bottom of 13 x 9 " pan with one bag of cookies and half of the sliced bananas on top.
In a bowl, blend milk and pudding mix. In another bowl, combine cream cheese and sweetened condensed milk until smooth. Fold the whipped topping and half of the whipping cream into the cream cheese mixture.
Add this mixture to the pudding mixture and stir until well blended. Pour half the mixture over the cookies and bananas. Layer another bag of cookies over the pudding mixture. Repeat with bananas and pudding mixture. Refrigerate until ready to serve. Top individual servings with remaining half of whipping cream.
Note: I had a few cookies left over. I crushed these in a bag and sprinkled on the top layer.