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Banana Pudding

Original Recipe:

This recipe calls for a lot of stirring. I'd highly recommend a hand-held mixer.

2 (7 1/4 ounce) bags Pepperidge Farm Chessmen Cookies
2 cups milk
1 (5 ounce) box French vanilla instant pudding***
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed or 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 hand held 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. Crush the second bag of cookies. Gently mix in half the cookie bits into the pudding mixture. Pour the mixture over the cookies and bananas.

Top with remaining crushed cookies. Refrigerate until ready to serve.

*** if you can't find 5 oz box, use a 3.5oz and a 1.75oz together with 2 cups of milk.
+++ I could never find a 12 container, so I ended up using an 8 oz.

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