Monday, July 14, 2014

Cream Cheese Banana Pudding





1 pkg. (8 oz.) cream cheese, softened
1 can(14 oz.) sweetened condensed milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix

3 cups cold milk
1 tsp. vanilla extract
1 container (8 oz.) frozen whipped topping, thawed
4 bananas, sliced
1/2 of a 12 oz. box of vanilla wafers


In a large bowl, beat cream cheese until fluffy.  Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.  Fold in 1/2 of the whipped topping.  Line the bottom of a 9 x 13 x 2 dish with vanilla wafers.  Arrange sliced bananas evenly over wafers.  Spread with pudding mixture.  top with remaining whipped topping.  Chill


Comments:  This recipe came to me from Author Kelli Sue Landon (Stranded in Time - great book).  I made 2 changes.  I used 2 pkg. of 3.4 oz. French Vanilla pudding instead of the 1 5 oz. box of vanilla pudding the recipe originally called for.  The other was that I used 2 cups of Almond Milk with coconut and 1 cup of cold milk instead of 3 cups of cold milk.  I did this because I was getting low on regular milk but had plenty of my almond milk.  And for a garnish I did crumble up some wafers and sprinkle on top.  All of this worked beautifully in not only taste but also consistency.  My 1st cookbook Stir, Laugh, Repeat was created because of my banana pudding.  It requires creating the pudding totally from scratch.  I don't normally like banana pudding that uses instant or even cook and serve pudding but I must say that if you're in a hurry to make a good banana pudding, this is the recipe to use!  It is delicious.

Comment from Carol:  What a light pudding, full of flavor!  The cream cheese accentuates the smoothness of this comfort food and I can't figure out how the whole effect can be so light and fluffy to the taste.  The crunch of vanilla wafers and the banana pieces remind us, though, that this is one of our nation's favorite desserts.


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