Banana Pudding is a beloved Southern dessert that embodies the essence of comfort food with its creamy texture, sweet banana flavor,
and nostalgic appeal. This delightful treat is a perfect blend of layers, featuring rich vanilla pudding, fresh bananas, and crunchy vanilla wafers, all coming together to create a dessert that is both indulgent and satisfying.
The foundation of this banana pudding is a luscious homemade vanilla pudding, made from scratch using simple ingredients such as milk, sugar, eggs, and vanilla extract. The pudding is cooked slowly on the stovetop until it thickens to a velvety consistency,
allowing the flavors to meld beautifully. Paula Deen’s recipe often includes a touch of sweetened condensed milk, which adds an extra layer of creaminess and richness to the pudding.
Once the pudding is prepared, it’s time to assemble the dessert. The process begins with a layer of crunchy vanilla wafers, which provide a delightful contrast to the creamy pudding.
Some variations of Paula Deen’s Banana Pudding may also include a sprinkle of crushed vanilla wafers or a drizzle of caramel sauce for an extra touch of sweetness and visual appeal.
Ingredients
- 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups whole milk
- 1 (5 oz.) box instant French Vanilla pudding
- 1 (8 oz.) package cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
-Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
-Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
-Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
-Fold the whipped topping into the cream cheese mixture.
-Add the cream cheese mixture to the pudding mixture and stir until well blended.
-Pour the mixture over the cookies and bananas and cover with the remaining cookies.
-Refrigerate until ready to serve!