Paula Deen Not Yo Mama Banana Pudding Recipe
This dessert is a famous Southern treat. It is very thick, creamy, and decadent.
Equipment
- 9x13 Baking Dish
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer
- Measuring cups
- Rubber spatula
- Small Knife
- Plastic wrap
Ingredients
- 2 bags SHORTBREAD COOKIES
- 6 large BANANAS
- 2 cups WHOLE MILK
- 1 box INSTANT VANILLA PUDDING
- 8 oz CREAM CHEESE
- 14 oz CONDENSED MILK
- 12 oz WHIPPED TOPPING
- 1 tsp VANILLA EXTRACT
Instructions
Line the Pan
- Open your bags of buttery shortbread cookies now. Line the bottom of your baking dish with them. Make sure the entire bottom is covered well.
Slice the Bananas
- Peel your fresh yellow bananas with your hands. Slice them into small and even round coins. Place the banana slices over the cookie layer.
Mix the Pudding
- Whisk the milk and pudding mix in a bowl. Stir it for two minutes until it gets thick. Set the bowl aside for a few minutes.
Cream the Cheese
- Beat the cream cheese and condensed milk together. Use your mixer until the blend is very smooth. There should be no lumps of white cheese.
Fold the Topping
- Fold the whipped topping into the cream cheese mix. Then stir in the thick vanilla pudding gently. Mix until the color is very even.
Layer and Chill
- Pour the creamy mixture over the fresh bananas. Spread it flat with your rubber spatula. Put more cookies on top and chill for hours.
Notes
➜ Use cold milk for the best pudding texture.
➜ Soften the cream cheese first for a smooth mix.
➜ Do not use overripe bananas or they get mushy.
➜ Let the dish chill for at least four hours.
➜ Use a serrated knife to slice the chilled pudding.
➜ Add the top cookies right before you serve them.