paula deen not yo mama’s banana pudding
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Pudding
Pudding is a type of food that can be either a dessert or a savoury (salty or spicy) dish that is part of the main meal.[note 1]
In North America, pudding characteristically denotes a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent such as Jell-O. The modern American usage to denote a specific kind of dessert has evolved from the originally almost exclusive use of the term to describe savory dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. Black (blood) pudding and haggis survive from this tradition.[citation needed]
In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course.[2] Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding.[2] Savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding.
In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their origin as British dishes.
Not Yo’ Mama’s Banana Pudding
It’s just not banana pudding if it isn’t my Not Yo’ Mama’s Banana Pudding recipe! This banana pudding recipe calls for bananas, french vanilla instant pudding, sweetened condensed milk, whipped cream, cream cheese, and cookies. Y’all enjoy now.
Ingredients
- 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups milk
- 1 (5-oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, 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.
PAULA DEEN’S NOT YO’ MAMA’S BANANA PUDDING
INGREDIENTS
- 1(12 ounce) container frozen whipped topping, thawed
- 1(14 ounce) can sweetened condensed milk
- 1(8 ounce) package cream cheese, softened (light o.k.)
- 2cups milk
- 1(5 ounce) box French vanilla instant pudding
- 6 -8bananas, sliced
- 2(8 ounce) bags Pepperidge Farm Chessmen Cookies
DIRECTIONS
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, 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.
This no-cook banana pudding is so delicious and easy to make. You can change up the pudding flavors—banana, cheesecake, or even chocolate are good. This sweet treat is perfect for potlucks or cookouts!
- 2 (7.25-ounce) bags Pepperidge Farm Chessmen Cookies
- 8 medium bananas, sliced
- 2 cups milk
- 1 (3.4-ounce) box French vanilla instant pudding mix
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container frozen whipped topping, thawed
- Line the bottom of a 13×9-inch baking dish with 1 bag of cookies, and arrange banana slices on top.
- In a large bowl, beat milk and pudding mix with a mixer at medium speed until thickened and smooth.
- In another large bowl, beat condensed milk and cream cheese with a mixer at medium speed until creamy and smooth; fold in whipped topping until well combined.
- Fold cream cheese mixture into pudding mixture until well combined. Pour mixture onto bananas, and cover with remaining cookies. Refrigerate for at least 1 hour before serving or for up to 2 days.
Ingredients For Paula Deen’s Not Yo Mama’s Banana Pudding
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2 bagpepperidge farms chessmen cookies
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6 to 8bananas, sliced
-
2 cmilk
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1 boxfrench vanilla instant pudding mix (5 oz)
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1 pkgcream cheese, room temperature (8 oz)
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1 cansweetened condensed milk (14 oz)
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1 pkg(12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
How To Make Paula Deen’s Not Yo Mama’s Banana Pudding
This recipe for Paula Deen’s banana pudding is a classic! Not Yo’ Mama’s Banana Pudding is rich, creamy, and full of comfort food goodness.
Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to try it!
I’ve been known to serve a Paula dish or two and this one has got to be one of my faves! It’s got a wonderful, rich, creamy flavor that everyone in your family is sure to love! I served it to my daycare kids today and they were asking for seconds by the time I had scooped myself out a piece.
Of course, I used Nilla Wafers in place of the Pepperidge Farm Chessman Cookies. But, I have used them before and it is yuuummmyyyy!
HOW TO STORE PAULA DEEN’S BANANA PUDDING
This banana pudding will keep in the refrigerator for about 2 days. Cover it tightly or transfer it to an airtight storage container. You can also freeze this recipe for up to 2 months, but the texture will change a bit.
WHAT IS THE RECIPE FOR PAULA DEEN’S BANANA PUDDING?
You’ll find the exact recipe for Paula Deen’s banana pudding in the recipe card below!
DO YOU HAVE TO REFRIGERATE BANANA PUDDING?
Yes, banana pudding needs to be stored in the refrigerator because it’s made with dairy ingredients.
WHY DO MY BANANAS TURN BLACK IN BANANA PUDDING?
When bananas are exposed to air, they’ll turn black. The longer your banana pudding sits in the fridge, the more likely it is that the bananas will darken. It’s perfectly fine to eat them this way, they’re just not as pretty. Layering the bananas in the middle of the pudding, versus putting them on top, helps limit their exposure to air.
Nutritional facts
Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 272mg | Fiber: 2g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 53 mg | Iron: 1mg
HOW LONG TO CHILL
You will want to refrigerate the pudding for at least 4 hours, until ready to serve. What is great is this can be made the day before and refrigerated overnight. (We love make-ahead desserts!)
PRO-TIPS
- Tip 1: You can use regular vanilla pudding if you can’t find French vanilla. Also, I recommend using 2% or whole milk, instead of skim or 1%. This gives the pudding a much creamier and rich texture. See the above ingredient substitutions for more ideas on this.
- Tip 2: Letting this sit in the fridge to set, is key in the steps for this recipe! This will make it the perfect consistency when you are ready to slice and serve it. In my opinion, the final texture of this dessert is what makes it unlike any other pudding you have ever had.
- Tip 3: You can absolutely add another layer of cookies or bananas if you’d like to double up your recipe. You can actually add as many or as few cookies and bananas as you prefer! This is completely up to your taste buds.
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