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Paula Deen's "Not Yo' Mama's Banana Pudding"

Paula Deen's "Not Yo' Mama's Banana Pudding" is a game-changer in the world of desserts. This recipe takes the classic Southern banana pudding and elevates it with layers of creamy pudding, cream cheese, and whipped topping, paired with the buttery crunch of Chessmen cookies.
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Equipment

  • - Large mixing bowl
  • - Hand mixer or stand mixer
  • - 9x13-inch baking dish
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • - 2 bags Pepperidge Farm Chessmen cookies
  • - 6 to 8 bananas sliced
  • - 1 8 oz package cream cheese, softened
  • - 1 14 oz can sweetened condensed milk
  • - 1 5 oz box instant French vanilla pudding mix
  • - 2 cups cold milk
  • - 1 12 oz container frozen whipped topping, thawed

Instructions
 

  • **Layer the Cookies and Bananas**
  • - Line the bottom of a 9x13-inch baking dish with one bag of Chessmen cookies. Arrange the sliced bananas evenly over the cookies.
  • **Make the Cream Mixture**
  • - In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined.
  • **Prepare the Pudding**
  • - In a separate bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes. Fold the pudding into the cream cheese mixture until smooth.
  • **Add the Whipped Topping**
  • - Gently fold the whipped topping into the pudding mixture until no streaks remain.
  • **Assemble the Pudding**
  • - Pour the cream mixture over the banana layer, spreading evenly. Top with the second bag of Chessmen cookies to create a decorative layer.
  • **Chill and Serve**
  • - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. Serve cold and enjoy!