"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Not Yo' Mama's Banana Pudding Recipe

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Not Yo' Mama's Banana Pudding image


This recipe for Not Yo' Mama's Banana Pudding, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Bowers Bundy
Added: Friday, May 2, 2008


2 bags of Pepperidge Farm Chessman Cookies

6 - 8 bananas, sliced

2 c. milk
1 box French Vanilla instant pudding

8 oz. cream cheese, softened
1 (14 oz.) can sweetened condensed milk

1 (12 oz.) whipped topping, thawed


1, Line bottom of 13 x 9 inch dish with one bag of cookies. (I'm telling you, these cookies can be hard to find around the holidays. One Christmas Eve, Kelvin drove me around town for 45 minutes until we snagged the last bag at a Kroger's store!)

2. Layer bananas on top of cookies.

3. Combine milk and pudding together. Mix well. Set aside.

4. In a separate bowl, beat condensed milk and cream cheese until smooth.

5. Fold Cool Whip into the cream cheese mixture.

6. Add cream cheese mixture to the milk and pudding mixture and blend well.

7. Pour pudding mixture over bananas.

8. Top with remaining bag of cookies.

9. Chill. (Best if chilled for several hours.)




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