Saturday, September 20, 2008
We finally had the opportunity to make this Banana Pudding a couple of weeks ago when we had company over for dinner. The recipe makes a generous 13x9x2 inch dish, and you really want to finish them in a couple of days or the bananas or the cookies would get too soggy and gross.
2 Bags of Pepperidge Farm Cheeseman Cookies
(or 1 box of Nila Wafers)
6-8 Bananas, sliced
2 cups whole milk
1 box (5-oz) instant French Vanilla Pudding
1 pkg (8-oz) cream cheese, softened
1 can (14-oz) can sweetened condensed milk
1 container (12-oz) frozen whipped topping, thawed.
(You can also substitute an equal amount of sweetened whipped cream)
In a bowl, combine milk & pudding mix. Blend well using a hand-held electric mixer.
Using another bowl, combine cream cheese and condensed milk together, mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mix and stir until well-blended.
Line the bottom of a 13x9x2-inch dish with a bag of cookies and layer sliced bananas on top.
Pour the mixture over the cookies and bananas.
Cover with remaining cookies.
Refrigerate until ready to serve.