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  • Debbie Jenkins

    Paula Deen's banana pudding - I cannot stress enough that if you make this, you will never want to make another banana pudding recipe, ever... It's the BEST! YO’ MAMA’S BANANA PUDDING 4 bananas, sliced 3 cups milk 1 box Nilla Wafers 2 small boxes instant FRENCH vanilla pudding 1 {8 oz.} pkg. cream cheese 1 {14oz.} can sweetened condensed milk 1 {12 oz.} container Cool Whip **You can find the original recipe HERE. The recipe above is tweaked just a bit and I LOVE it! BUT…you might wanna give Paula’s original a try, too :)** So, lemme guess…I had you at cream cheese, right?! HA! Seriously get ready to salivate because this is GOOD. Line the bottom of a 9x13 with Nilla Wafers. {The original recipe called for Pepperidge Farm Chessmen cookies. It tasted really good with the Chessmen cookies, I just prefer the Nilla WafeSlice your bananas and layer evenly on top of the wafers. The original recipe called for 6-8 bananas and when I first made it, I think I used about that much. I personally don’t like A TON of bananas in my banana pudding {I know, weird}. I think four is the magic number…not too many, not too few. Just PERFECT rs :)} Combine the milk and pudding mix and blend using a handheld mixer. I’ve found that using the two small boxes & the 3 cups of milk makes an awesome consistency for the pudding. It sets just PERFECTLY! In a separate bowl, mix together cream cheese & condensed milk until smooth. Gradually fold inwhipped cream. Add the cream cheese mixture to the pudding mix & stir until well blended. Pour the mix evenly over the bananas. OMG…SO YUMMY!!! But wait!!.. Layer the remaining Nilla Wafers on top of the mix to top it all off!!!

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