RECIPE: Not Yo’ Mama’s Banana Pudding By Paula Deen
Here’s a little secret about me, I like to cook, and I’m quite good at it. I am not as great as my mother was, but I do have a few of her tricks up my sleeve. So anyway, I know a lot of moms read this blog, as well as housewives, or regular real wives. In order to offer you more than just gossip, I decided to try this Paula Deen’s Not Yo Mama’s Banana Pudding recipe as my first dish to share with you for the new Celebrity Recipe category. This category will feature recipes from your favorite celebrities, along with pictures of them in the kitchen.
Now, mind you Paula Deen has diabetes for a reason, so this is a dessert that should definitely be made in moderation. I chose this as my first recipe because I love banana pudding, classic banana pudding. I saw this dessert at a crawfish boil this past weekend and I said, “There is no way I’m eating that, it’s not real banana pudding.” BUT after one taste, I was online searching for the recipe.
[I don’t know if this recipe can beat a great classic banana pudding, but it’s right up there with it. I am usually partial to the original, but this is some good [insert expletive] puddin’. Check out the recipe when you continue, plus more pics from my kitchen…
- 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
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.
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