Banana Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 12-oz container frozen whipped topping, thawed
1 14-oz can sweetened condensed milk
1 8-oz package cream cheese, softened
2 cups milk
1 5.1-oz box instant French vanilla pudding mix
6 to 8 sliced bananas, sliced
2 7.25-oz bags Pepperidge Farm Chessmen cookies
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Directions: |
Directions:INSTRUCTIONS:
Line the bottom of a 13x9 baking dish with cookies then add a layer of bananas over cookies (see
note).
Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an
electric mixer until smooth.
Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir
pudding mixture into cream cheese mixture then mix until completely incorporated.
Add whipped topping to the mixture then fold together until incorporated.
Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and
refrigerate before serving.
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Personal
Notes: |
Personal
Notes:
Let it set least 4 hours before serving to ensure the cookies have time to
soften.
If some of the cookies are broken, use them on the bottom.
I suggest making this the day you will be serving it because the bananas will start to brown after
24 hours.
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