Tuesday, July 27, 2010

looking forward to cooking again...

I keep hearing about how good the bananas will be in Belize and I found this recipe when I was checking out Paula Deen's website:


Not Yo’ Mama’s Banana Pudding

Ingredients:

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1   14-ounce can sweetened condensed milk
1   8-ounce package cream cheese, softened
2 cup milk
1   5-ounce box instant French vanilla pudding
6-8   bananas, sliced
2   bags Pepperidge Farm Chessmen cookies

Directions:

Line the bottom of a 13x9x2-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.
Recipe courtesy Paula Deen
Servings: 12 servings
Prep Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Just Desserts cookbook/Mar/Apr 2006 issue

 

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