And the recipe comes from a most unlikely source: Paula Deen of Paula's Home Cooking. The first-and only- time I watched her show, I became convinced that the main ingredients for all of her recipes consisted of salt, salt, salt and fat. She made Steve look a vegetarian by comparison. Proving that a blind, fat, needs-an-angioplasty squirrel can find a nut when she really needs to, Paula created the recipe that follows. Trust me: you won't go back to garden-variety banana pudding ever again.
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Ingredients
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2 bags Pepperidge Farm Chessmen cookies(as much as I love Nilla Wafers, this is an upgrade)

6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
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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. 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.

Posted by: Physics Geek at 07:36 PM | No Comments | Add Comment
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