My niece Emily Longhurst gave me this recipe for a traditional banana pudding with a modern twist. Emily enjoyed it at a Junior Service League committee meeting and passed it on with the recommendation that it “is delicious.”
Served in a trifle dish, the new twist on an old favorite also makes a good presentation. The recipe is very simple, and the Pepperidge Farm Chessmen cookies added a special touch as they sub in for the traditional vanilla wafers or graham crackers.
The recipe is from Paula Deen and the Food Network.
Paula Deen’s Not Yo’ Mama’s Banana Pudding
2 bags Pepperidge Farm Chessmen Cookies
6 to 8 banana’s, sliced
2 cups milk
1 (5 oz.) box instant French vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed or equal amount sweetened whipped cream
Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of the cookies and layer banana’s on top. (if using a trifle dish, line the bottom and around the inside). In a bowl, combine the milk and pudding mix. Blend well with 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 remaining cookies.
Refrigerate until ready to serve.