Paula Deen Not Yo Mama’s Banana Pudding Recipe
Are you looking for a Paula Deen Not Yo Mama’s Banana Pudding Recipe? This dish is a true Southern classic. Many people love how to make Paula Deen Not Yo Mama’s Banana Pudding.
Equipment
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- 13x9 Inch Baking Dish
- Sharp knife
- Measuring cups
Ingredients
- 2 bags CHESSMEN COOKIES
- 6 to 8 BANANAS
- 2 cups WHOLE MILK
- 1 box FRENCH VANILLA INSTANT PUDDING
- 8 oz CREAM CHEESE
- 14 oz SWEETENED CONDENSED MILK
- 12 oz WHIPPED TOPPING
Instructions
Step 1:
- Line the bottom of your glass dish. Use one bag of the buttery cookies. Lay them flat in a single layer. This creates a solid crust.
Step 2:
- Slice your firm bananas into thin rounds. Place them on top of the cookies. Cover the entire surface with the fruit. Use all the bananas for this.
Step 3:
- Grab your large bowl and the mixer. Beat the cream cheese until very smooth. Add the condensed milk to the bowl. Mix them together until they are combined.
Step 4:
- In another bowl, mix milk and pudding. Use the whisk or mixer for this. Let it stand for five minutes. It will become thick and very firm.
Step 5:
- Fold the pudding into the cheese mixture. Use your spatula for this gentle move. Then fold in the whipped topping. Do not stir too hard.
Step 6:
- Pour the creamy mixture over the bananas. Spread it out with your clean spatula. Make sure the top is very even. This covers all the fruit.
Step 7:
- Open the second bag of shortbread cookies. Place them on top of the cream. Make a pretty pattern with the squares. This is the final decorative touch.
Notes
- Use very soft cream cheese for a smooth texture.
- Chill the dish for four hours before serving it.
- Dip bananas in lemon juice to prevent browning fast.
- Always use instant pudding mix and not cook-type.
- Keep the cookies in full pieces for better crunch.
- Use whole milk for a much richer pudding flavor.
- Make sure the condensed milk is fully blended in.
- Gently fold the topping to keep the air inside.