Happy Banana Pudding!

25 Aug

The finished product!

Banana Pudding!

So last week ,I asked a friend what their favorite dessert was their response was banana pudding. For most people Banana Pudding is the easiest thing to make it takes less than 5 ingredients (Vanilla Wafers, Pudding, Milk, and Bananas). All I can think to myself something so simple can be ruined so easily if you are not careful.  For me making banana pudding is a source of contention since I am not a fan of banana pudding. I feel the banana get in the way of my pudding and soggy wafers at the bottom cause a texture issue should I chew or swallow, but I digress.  So one of my co-workers who won the dessert contest at work, made Ms. Paula Deen’s “Not Yo’ Mama’s Banana Pudding” I read the recipe and thought it should be really good she use Pepperidge Farm Chessman cookies and Whip Cream. Furthermore, I did not have to turn on the oven.  So I proceed to make the pudding. I did add 2 tsp of vanilla extract and 2 tsp of Banana flavor extract (it the baker in me). I used two types of cookies. I used traditional Vanilla Wafers on the bottom and Chessman on top to give it a pretty look. Overall the recipe is really simple.  Layer your cookies on the bottom than you banana. At this point I drizzled about a tablespoon of honey over top of the banana and cookies. Follow the instruction of the pudding (French vanilla pudding and Milk with 2tsp of vanilla), mix. Then mix the Whip cream and Cream Cheese in a separate bowl, here is where I add the banana extract to the 2nd mixture.   I mixed the combo together. At this point I actually sprinkled some vanilla extract over the bananas. I tasted the pudding cream cheese mix all I can say was OMG it was like sex in my mouth. I mean it was creamy, rich; the banana extract made it the perfect flavor with the vanilla finishing it off. It was so sinfully delicious. I coated the pan with the combo, than arranged the chessman cookies on top. I allowed the banana pudding to refrigerate for 3 hours. I ended up making two pans one large and one small.  What were the reactions from this pudding?

Well it ranged from good to OMG:

  • I forgot that extract is made with alcohol so if no heat is applied it still will taste like you guessed it alcohol. This did not ruin the flavor.
  • Most people enjoyed it and asked if I added alcohol.
  • The person I made it for said it tasted happy. Which made me happy, because I wanted to make sure if I made this a smile would come across their face and just have a warm feeling of joy after eating it.

Below is the exact Paula Deen Recipe. Any extra adulteration I made I put optional and an asterisk* beside it. I hope you decide to make someone smile and make this banana pudding.

1   12-ounce container frozen whipped topping thawed, or equal amount sweetened whip (10 oz tube
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 (Used 3 bananas)
2   bags Pepperidge Farm Chessmen cookies * ( I only used 1 bag)

1 Tbsp. Honey* (optional)

2 tsp. Vanilla Extract* (optional)

2 tsp. Banana Extract* (optional)

½ box Nilla Wafers* (optional)


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


Yummy! Slap yo’ momma good. Please don’t she may slap you back.

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