Not Yo' Mama's Banana Pudding

Valene brought this delicious dessert to our Bon Appetit dinner last night.  A mutual friend had this dessert at a restaurant in Eden, Utah....and had been obsessing about it ever since.  Do not look at the fat content of this recipe.  Just realize that REALLY good desserts are eaten, sparingly, even in Eden!


No Yo'Mama's Banana Pudding

1 package Pecan Sandies cookies (Wal-Mart brand is just as good)
2 2/3 cups milk
2 (3.5 oz.) boxes, Jello instant French Vanilla Pudding mix
1- 8 oz. package cream cheese
1- 14 oz. can sweetened condensed milk
1- 12 oz. container frozen whipped topping, thawed OR (and of course my choice)-
1- 16 oz. carton whipping cream, whipped
6-7 bananas

"squatty" 9 oz. clear cups to serve or clear parfait glasses.

In a bowl, combine the milk and pudding mix and blend well, using a hand held mixer.  In another bowl, combine the cream cheese and condensed milk and mix until smooth.  Reserve about 4 oz. whipped topping or whipped cream for later use; fold the remainder into the cream cheese mixture.  Add this mixture to the pudding mixture and stir until well blended.  The recipe has you slicing the bananas in an even layer in a 9 x 13 baking dish and covering lightly, then refrigerating until ready to serve.

To serve:  Place 1 cookie in the bottom of a clear cup, scoop out desired amount of pudding and top with a dollop of whipped cream.  Top with additional crushed Sandies. 

(p.s.  I think Adam would have loved it!)

(p.p.s  even though this recipe was at a restaurant in Eden, it is a revised Paula Dean recipe.  She uses Pepperidge Farm chessman cookies.  Google for variations!)