banana pudding recipe from church in Gainesville, Fl
2 bags of Pepperidge Farm Chessman cookies
6-8 bananas
2 cups milk
1 (5 oz box) instant french vanilla pudding
1 (8 oz) pk cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container of frozen whipped topping thawed OR equal amt sweetened whipping cream
Line bottom of dish (9x13) with one bag of cookies.
Layer the bananas on top of those.
In a bowl, combine the milk and pudding mix and blend well with mixer.
In another bowl combine cream cheese and condensed milk together and mix til smooth.
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 remaining cookies.
refridgerate until ready to serve!
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1 comment:
I love this recipe, but because my husband does not like bananas, I use strawberries.
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