Not Yo Mamma's Banana Pudding
Not Yo Mamma's Banana Pudding
Ingredients
For the Pudding Mixture
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 12 ounces Cool Whip
For Assembly
- 2 bags Pepperidge Farm Chessmen Butter Cookies, or similar square shortbread cookies
- 4 bananas, sliced, plus extra for garnish
Instructions
- 1
In a medium-sized bowl, combine the instant vanilla pudding mix with the cold milk. Stir well with a whisk until it begins to thicken. Set aside.
⏱️ 3 min
- 2
In a separate large bowl, add the softened cream cheese and the sweetened condensed milk. Use an electric mixer to whip these two ingredients together until the mixture is smooth, creamy, and well combined, about 2-3 minutes.
⏱️ 5 min
- 3
Add the prepared instant vanilla pudding mixture to the cream cheese mixture. Then, add the Cool Whip. Gently fold all these ingredients together with a spatula or spoon until a homogeneous, light, and creamy mixture is formed.
⏱️ 5 min
- 4
Choose a clear serving pan or container (a 9x13 inch pan works well). Lay down a single, even layer of Pepperidge Farm Chessmen Butter Cookies at the bottom of the pan.
⏱️ 3 min
- 5
Arrange a layer of sliced bananas over the cookies.
⏱️ 2 min
- 6
Spoon a generous layer of the combined creamy mixture over the bananas and cookies, spreading it evenly.
⏱️ 2 min
- 7
Repeat the layering process: add another layer of cookies, followed by another layer of sliced bananas, and then another layer of the creamy mixture.
⏱️ 3 min
- 8
Add a third layer of cookies, more bananas, and then top it all with the remaining creamy mixture, ensuring the top is smooth.
⏱️ 3 min
- 9
For garnish, arrange whole cookies, some crushed cookie pieces, and additional sliced bananas on top of the pudding.
⏱️ 2 min
- 10
Refrigerate the banana pudding for at least 8 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Not Yo Mamma's Banana Pudding
Ingredients
For the Pudding Mixture
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 12 ounces Cool Whip
For Assembly
- 2 bags Pepperidge Farm Chessmen Butter Cookies, or similar square shortbread cookies
- 4 bananas, sliced, plus extra for garnish
Instructions
- 1
In a medium-sized bowl, combine the instant vanilla pudding mix with the cold milk. Stir well with a whisk until it begins to thicken. Set aside.
⏱️ 3 min - 2
In a separate large bowl, add the softened cream cheese and the sweetened condensed milk. Use an electric mixer to whip these two ingredients together until the mixture is smooth, creamy, and well combined, about 2-3 minutes.
⏱️ 5 min - 3
Add the prepared instant vanilla pudding mixture to the cream cheese mixture. Then, add the Cool Whip. Gently fold all these ingredients together with a spatula or spoon until a homogeneous, light, and creamy mixture is formed.
⏱️ 5 min - 4
Choose a clear serving pan or container (a 9x13 inch pan works well). Lay down a single, even layer of Pepperidge Farm Chessmen Butter Cookies at the bottom of the pan.
⏱️ 3 min - 5
Arrange a layer of sliced bananas over the cookies.
⏱️ 2 min - 6
Spoon a generous layer of the combined creamy mixture over the bananas and cookies, spreading it evenly.
⏱️ 2 min - 7
Repeat the layering process: add another layer of cookies, followed by another layer of sliced bananas, and then another layer of the creamy mixture.
⏱️ 3 min - 8
Add a third layer of cookies, more bananas, and then top it all with the remaining creamy mixture, ensuring the top is smooth.
⏱️ 3 min - 9
For garnish, arrange whole cookies, some crushed cookie pieces, and additional sliced bananas on top of the pudding.
⏱️ 2 min - 10
Refrigerate the banana pudding for at least 8 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld.
⏱️ 480 min