Some years ago, my grandma started bringing a banana pudding to family events that was so tasty, I couldn't wait to eat it any time we all got together. Now, I'm not sure this Paula Deen recipe is the actual recipe she used, but considering it looks the same, uses the Chessmen cookies that she always did, and was published back around 2004, I have to assume it is.
But wait, you say, your pictures here aren't using Chessmen cookies, what are you talking about? Well, yes. It's true. I don't typically shop at your "regular" grocery store that carries Pepperidge Farm cookies, so I had to go with what they had at Whole Foods, which are some slightly thicker and rounder shortbread cookies. Which do I recommend? I'd go with the rectangular, thinner cookies like the Chessmen. They will cover the pan better, so you are sure to get a cookie in every bite.
The original recipe also calls for using something like Cool Whip as well, and instead I got some heavy whipping cream and whipped it up. I didn't add any sugar to it, because I don't think you really need it. Her recipe also calls for one 5 ounce box of pudding mix, and it's much easier to find 3.6 ounce boxes, so I used two of those instead. I didn't change the amount of milk to account for the extra -- and why wouldn't I, you wonder? Well, whipped cream isn't as thick as cool whip, so I figured the extra thickness from the pudding would make up for that. I've provided the version I made below in case you are in a similar boat with ingredients.
Is this recipe healthy? No. No way. It's very rich, but very delicious. I mean, if you used the Cool Whip and light cream cheese (which I did use here), then you could cut the fat back a bit, but this is definitely a decadent-tasting dessert.
Adapted from Paula Deen's take on Banana Pudding.
Ingredients:
- 1 14 ounce can sweetened condensed milk
- 12 ounces heavy cream, whipped to stiff peaks
- 2 7-8 ounce packages shortbread cookies (a la Pepperidge Farm Chessmen cookies)
- 6 to 8 bananas, sliced
- 2 cups milk
- 2 3.6 ounce packages instant vanilla pudding mix
- 1 8 ounce package cream cheese, softened
Instructions:
- 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 or whisk.
- 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.
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