How To Make Paula Deen’s Banana Pudding
Get ready to indulge in a classic Southern treat that will transport you to a world of creamy decadence and nostalgic flavors. Introducing Paula Deen’s Banana Pudding recipe, a dessert that has become synonymous with comfort and satisfaction!! Paula Deen, the renowned queen of Southern cooking, has crafted a recipe that combines simple ingredients to create a delightful symphony of taste and texture.
Imagine layers of velvety vanilla pudding, sliced ripe bananas, and delectable vanilla wafers coming together to form a dessert that will leave you longing for just one more spoonful. The creamy pudding envelops the sweet bananas, while the buttery, slightly crunchy wafers add a delightful contrast of texture. Each bite is like a heavenly melody that sings to your senses.
Paula Deen’s Banana Pudding is not only delicious but also easy to make. With just a handful of ingredients and a few simple steps, you can recreate this iconic dessert in your kitchen. As you savor each spoonful of this luscious banana pudding, you’ll understand why it has become a beloved classic in Southern cuisine. The flavors will transport you to a front porch swing, where the warm breeze carries the essence of home-cooked meals and cherished memories. It’s a dessert that evokes a sense of comfort and a taste of Southern hospitality.
So, gather your ingredients, set aside a few moments, and allow yourself to be whisked away by the irresistible allure of Paula Deen’s Banana Pudding. Let’s dive into the recipe and indulge in the timeless charm of this Southern favorite.
Frozen whipped topping, thawed: 1 12-ounce container.
Sweetened condensed milk: 1 14-ounce can.
1 8-ounce package of cream cheese, softened.
Two cups of milk.
French vanilla pudding mix: 1 5.1-ounce box.
6 to 8 ripe bananas, sliced.
2 7.25-ounce bags of Pepperidge Farm Chessmen cookies.
First, you start by creating a base for the pudding, then, line the bottom of a 13×9-inch baking dish with a single layer of Pepperidge Farm Chessmen cookies.
Then, in a large mixing bowl, mix the softened cream cheese and sweetened condensed milk. Use an electric mixer to beat the mixture until it becomes smooth and creamy, and gradually add the regular milk and continue mixing until the mixture is well blended.
After that, add the instant French vanilla pudding mix to the bowl and mix thoroughly until all the ingredients are fully combined.
Next, gently fold in the thawed whipped topping until it is evenly incorporated into the mixture.
Then, spoon a thin layer of the pudding mixture over the layer of cookies in the baking dish, making sure to cover them completely.
In this step, arrange the sliced bananas over the pudding layer (it’s all right if they overlap or don’t lay flat).
Pour your remaining pudding mixture over the banana layer, spreading it evenly to cover the bananas completely.
Take the remaining Pepperidge Farm Chessmen cookies and cover the top of the pudding with them.
After that, cover the baking dish and refrigerate it for at least 6 hours, or ideally overnight, to allow the flavors to meld together and the pudding to set.
Once thoroughly chilled, serve and enjoy this delightful Paula Deen Banana Pudding!
Note: Feel free to adjust the number of bananas and cookies according to your preference. Enjoy!!