Don't get me wrong. I am all for holding onto tradition, and sometimes I prefer the original version of things: the first Nintendo gaming system, the original Facebook layout, Neapolitan pizza, etc. But, sometimes, tradition has to be broken.
This is how I feel about Paula Deen's "Not Yo' Mama's Banana Pudding" recipe. While I have always loved, and always will love, classic banana pudding chock full of Nilla Wafers, Paula Deen's version of the yellow-tinted, creamy classic elevates the dessert to a whole new level.
With the addition of frozen whipped topping, cream cheese and sweetened condensed milk (and surprisingly no butter,) the pudding becomes lighter and more complex. And while the use of Pepperidge Farm Chessmen Cookies in place of the Nilla Wafers renders this version a little more expensive, it is definitely worth shelling out a couple extra dollars.
Even for all of you die-hard traditionalists, this is one twist on the original you should try.
Paula Deen's "Not Yo' Mama's Banana Pudding"
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 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
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.
