Not Yo Mama's Banana Pudding
- 2 bags Pepperidge Farm 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
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies 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.
Banana Pudding is the perfect dessert (or breakfast, in my case today) for any hot summer day. It takes no longer than 10 minutes to make and then you can stick it in the fridge until you are ready to serve it. The banana pudding that my mom makes is a little different than the traditional vanilla-wafer banana pudding that you are used to seeing. Instead of using vanilla wafers, we use chessman cookies on the top and the bottom. Also, cream cheese and sweetened condensed milk give it a little extra sweet taste, which no can object to. When I was younger, I would ask for this banana pudding instead of birthday cake for my birthday (which is in the middle of July). It is cool, easy to make, and so delicious. Enjoy!