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Paula Deen's Banana Pudding Recipe Recipe

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This recipe for Paula Deen's Banana Pudding Recipe, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Baker


6 large bananas
1 5.1 oz box of vanilla JELLO-O instant pudding
2 cups of whole milk
2 to 3 7.25 oz bags of Pepperidge Farms Chessmen cookies
8 oz package of cream cheese at room temperature
14 oz can of sweetened condensed milk
2 c of heavy whipping cream
1 tsp of vanilla extract
4 Tbsp of sugar

In the bowl of a stand mixer, whip chilled cream, sugar and vanilla together until soft peaks form. Measure out 3 cups of whipped cream and refrigerate remaining whipped cream to serve as topping. In a small bowl, whisk together pudding mix and two cups of milk. Rinse the bowl of the stand mixer and using paddle attachment, beat together softened cream cheese and sweetened condensed milk until smooth.
Add pudding to stand mixer and continue to stir until combined. Then, gently fold in 3 cups of homemade whipped cream.
To assemble banana pudding:
Line bottom of 9x13 casserole dish with 20 Chessmen cookie.
Slice bananas and arrange over cookies.
Spread pudding mixture over bananas.
Finally arrange another layer of 20 Chessmen cookies on top of pudding mixture.
Cover and refrigerate for 2-3 hours or until chilled through.
Serve with additional whipped cream if desired.




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