I found this Paula Deen recipe on Pinterest and decided to make it for Super Bowl Sunday. And let me tell you, it is uh-maz-ing. It ain’t low cal, but it is oh-so-delicious. The original Paula Deen recipe uses Pepperidge Farm Chessmen cookies instead of the Nilla wafers. But the version I found (here) used Nilla, so I went with that (besides, they’re cheaper than the fancy schmancy Chessmen cookies and probably taste better too… but to each his own). I also doubled all the ingredients in the Paula Deen recipe because I wanted a big batch, BUT, I did have a lot of extras (my dish was about 10×15, and I had to put the rest in 2 pie dishes). So use your discretion. What’s awesome about this recipe is that it’s super easy and requires NO baking!
Ingredients
- 2 boxes Nilla wafers
- 16 bananas, sliced
- 4 cups milk
- 2 (5 ounce) boxes instant French vanilla pudding
- 2 (8 ounce) packages cream cheese, softened
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 ounce) containers of frozen whipped topping, thawed (Cool Whip)
- Line your dish with a layer of Nilla wafers, then layer banana slices on top
- Combine the milk and pudding mix in a bowl and blend well with a handheld mixer.
- In another bowl, mix the cream cheese and condensed milk together; mix until smooth. Then fold the Cool Whip into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and blend well. Then pour the mixture over the cookies and bananas.
- Finally, cover the layer with more cookies and refrigerate until ready to serve.
Oh girl!!! One of my favorite desserts!! I may have to try this recipe!!
xoxo
Emily
Let me know if you do! It's AMAZING!