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Wednesday, July 1, 2009

Kelly's Banana Pudding

Banana Pudding:

1 (8 ounce) package cream cheese - at room temp.
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
2 packages Chessman cookies (Pepperidge Farm)


In a large bowl, beat cream cheese and condensed milk until smooth and creamy. In a separate bowl mix together pudding mix and cold milk for 2 min. Fold in 1/4 of the whipped topping. Mix the pudding into the cream cheese mix until combined.

Line the bottom of a 9x13 inch dish with the cookies. Arrange sliced bananas evenly over cookies. Spread with pudding mixture. Put another layer of cookies on top and then top with remaining whipped topping. Chill. For a good banana flavor it's best to make at least a few hours in advance so the flavor can blend!

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