I hate bananas. I loved them as a child, supposedly, but despise them now. However, I love the pudding & cookie crumbles & whipped topping that surrounds the bananas in this particular dessert, the classic banana pudding! So what’s a girl to do? You simply cannot make banana pudding without the bananas (can you??), so you shove them out of the way & dig your spoon into the good stuff. Simple as that! If I was making this solely for myself I suppose I could forgo the bananas; but then it would just be pudding & that doesn’t sound nearly as appetizing for some strange reason.
Feel free to ignore my troublesome banana woes & skip ahead to the mouthwatering recipe. No judgin’ here.
My mother is responsible for discovering this life-altering recipe when I was in high school, or maybe even younger. It has been a family staple ever since. I’ve recently enhanced it a bit & Oh My Word Y’all! Few things can compare, very few. If you want to have friends for life, keep feeding them this banana pudding.
The original recipe is from the Southern Cooking Queen, Ms Paula Deen, of course. All I’ve done to enhance the recipe is add in sour cream. It makes even more cheesecake like & curbs the sweetness a tad. You can play with the measurements to adjust to your family’s preferred taste.
The last time I made it, I finally photographed it & decided to showcase it in a pretty glass jar. You know, the one Khloe Kardashian stacks her OREOS in so neatly?
It turned out cute, but I halved the recipe & should’ve used a smaller jar. If you make this full recipe it should fill the jar perfectly. I always suggest buying an extra bag of the cookies too. You never know how many of them will be broken in the package & more is more when it comes to dessert right? Plus if there are broken cookies, you can use them to scrape the left behind pudding out of the mixing bowl. Don’t worry, I got you girls!
Print the recipe here!
- 1- 5 oz box instant French vanilla pudding mix
- 2 cups milk
- 1- 14 oz can sweetened, condensed milk
- 1- 8 oz pkg cream cheese, softened
- 1 c sour cream
- 1- 12 oz container frozen whipped topping, thawed
- 2 pkgs Pepperidge Farm Chessman cookies
- 5-6 bananas, sliced
- Line the bottom of a 13x9 dish with 1 bag of cookies & layer all bananas on top.
- Pour milk into pudding mix & whisk well.
- Combine cream cheese with sweetened, condensed milk & blend until smooth.
- Add sour cream to cream cheese mixture & mix until combined.
- Fold in whipped topping.
- Add pudding to cream cheese mixture.
- Carefully pour pudding mixture over bananas. Smooth top.
- Cover pudding with remaining bag of cookies.
- Refrigerate until serving.
- This dessert is perfect layered in a trifle dish or large, glass jar as well!
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Bananas & Blessings Y’all!
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