Sunday, March 11, 2012

Buttery Banana Pudding

Two words: Banana. Pudding. Do you get as excited about it as I do?! Hands down one of my all-time favorite desserts (rivaling pecan pie and lemon bars). I love trying out new ways to make this dessert... but I have to say this version is still my favorite. The butter cookies are a yummy alternative to the traditional vanilla wafers.

What You Will Need:
1 cup heavy whipping cream*
3 tbsp powdered sugar
1 tsp pure vanilla extract
2 bags Pepperidge Farm Chessmen Cookies
5-6 bananas, sliced thin
1 small box French vanilla instant pudding
2 cups milk
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk

Step One
Pour heavy cream into a stand mixer (or you can use a handheld mixer if you prefer). Beat on medium-high speed until soft peaks form. Add in powdered sugar + vanilla and continue beating on medium-high speed until until it is the consistency of whip cream (about 2-3 minutes maybe). Pour into a separate bowl so you can reuse the stand mixer for step three.

Step Two
While whip cream is finishing up, line the bottom of a 13 x 9 glass dish with 1 bag of cookies, then layer bananas on top. Set aside.

Step Three
Using the stand mixer (I skip cleaning it since you combine everything in a minute anyway), combine the softened cream cheese + sweetened condensed milk, Mix on on medium speed until blended. Fold in whip cream.

Step Four
In a separate mixing bowl, blend milk + pudding mixture with a whisk or handheld mixture until it sets, about two minutes. Fold into cream cheese/whip cream mixture until well blended.

Step Five
Pour the mixture over the cookies and bananas. Crumble the remaining cookies on top. Refrigerate until ready to serve -- I suggest letting it set for at least two hours for better consistency.

*You can substitute in one small container of cool whip if you want to eliminate a step, but if you have the time use the homemade whipping cream -- you won't be disappointed!

Enjoy, y'all! xo


Recipe adapted from Paula Deen.

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