Fried chicken, jambalaya, fried green tomatoes, hushpuppies, shrimp and grits, and po’boys are some of the South’s most iconic dishes, but banana pudding is unequivocally, the ultimate Southern obsession. This cool and creamy sweet treat is cheap, easy to make and will become a family favorite.
Paula Deen’s version of this classic, takes the basic banana pudding recipe up a notch (or two). Prepare your taste buds to something incredible; these essential ingredients will deliver an exciting and delightful taste of the South.
1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of Pepperidge Farm Chessmen cookies.
2. Slice 6 to 8 bananas and layer on top of the cookies.
3. Combine 2 cups of milk and 1 box of instant French vanilla pudding mix. Blend well using an electric mixer.
4. In another bowl, combine softened cream cheese and condensed milk together and mix until smooth.
5. Fold the whipped topping into the cream cheese mixture.
6. Add the cream cheese mixture to the pudding mixture and stir until well blended.
7. Pour the mixture over the cookies and bananas.
8. Layer using the remaining cookies.
9. Refrigerate until serving.