Since I talked about new kitchen gadgets earlier in the week, I decided to share a new version of an old standby: banana pudding.
This one is indeed a crowd pleaser without the double boiler and separation of eggs. If I don’t show up to a social event with one of these in my hands, I better have a really good excuse.
New School Banana Pudding
From Paula Deen
2 bags Pepperidge Farm Chessman Cookies
4 bananas, sliced (more if you like)
2-3.4 oz boxes of French vanilla instant pudding
2 cups milk
1-8 oz. cream cheese, softened
1-14 oz. can sweetened condensed milk
1-12 oz. frozen whipped topping, thawed
1. In a 9”x13” dish, place a layer of cookies on the bottom and then a layer of bananas.