Southern Banana Pudding
Each year for my children’s birthday, for as long as I remember, I let them pick what’s for dinner and what type of cake they want. My oldest son turns 30 this year and he picked banana pudding as his birthday cake. So, I decided we needed something special.
A friend brought this recipe to a potluck and I thought it would be perfect. It’s super-rich and super delicious!
What’s in the banana pudding?
- Cool Whip
- Sweetened condensed milk
- Cream cheese
- French Vanilla pudding
- Milk
- Bananas
- Chessman Cookies
Traditionally, banana pudding is made with vanilla wafers. The Chessman cookies are a butter cookie that changes the taste and texture of the pudding. Cream cheese and the sweetened condensed milk…yum!
I love recipes with 5 ingredients or less. Even though this has 7, it fits right in. I don’t think the cookies really count. They just line the bottom and top of the recipe and the bananas are layered in.
Pro-tip: Check the Chessman cookies. Some will be broken. You can use these on the bottom layer since no one will see it and save the rest for the top layer. Better yet, buy 3 bags of cookies and you can eat the broken ones while you’re making the banana pudding.
My son chose steak fingers, mashed potatoes, and creamed corn for dinner to go with the banana pudding. One of his other favorite birthday dinners, which I’m surprised he didn’t pick, is Mom’s Meatloaf.
Give it a try and let me know what you think.
Southern Banana Pudding
Equipment
- hand mixer
Ingredients
- 7-8 bananas, sliced
- 2 box French Vanilla Pudding, instant mix
- 1 tub Cool Whip, 8oz.
- 2 bag Pipperidge Farm Chessman Cookies
- 1 can Condensed Sweeten Milk, 14oz
- 1 pkg Cream Cheese, 8oz
Instructions
- Line the bottom of a 13x9in baking dish with 1 bag of cookies.
- Cut bananas in slices and place on top of the cookies.
- In a mixing bowl, beat milk and pudding mix with a mand mixer until smooth. Set aside.
- In a seperate bowl, mix condensed sweet milk with cram cheese on medium speed until creamy.
- Fold in cool whip with cream cheese mixture.
- Combine pudding mixture with the cream cheese mixture. Pour on top of the bananas.
- Cover with remaining cookies. Refrigerate 1-2 hours before serving.
- Good up to 2 days in the refrigerator.
