As the universe's way to make up for our horrible dinner, the banana pudding we put together this morning and ate for dessert this evening was absolutely fantastic. It wasn't fatty, either (tough for a Paula Deen recipe, but do-able). We used sugar-free fat-free pudding mix, sugar free Cool Whip, 1/3-less-fat cream cheese, 1% milk, etc. I did use real Chessmen cookies because they are necessary to making this so delicious.
It is fantastic, and my mom - who made it a couple weeks ago for herself - says it gets better every day. I love it! I will definitely make this again.
Not Yo' Mama's Banana Pudding
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. 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 the remaining cookies. Refrigerate until ready to serve.