Rachel's Recipes

Banana Pudding

Posted on: September 7, 2009

Serves: 12-20 servings

Ingredients
2 bags Pepperidge Farm Chessmen cookies (I used one box nilla wafers and one bag 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 (can use neufatchel)
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream (can use low-fat)

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

Source: Paula Deen

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