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  • Megan Bliss

Paula Deen's Banana Puddin'

We went to Texas to see the Total Eclipse, and it was spectacular. My Uncle is

an Astrophysics, so that made it so much fun. He taught us what was going on. He is

84 and this is only his second TOTAL eclipse, they are pretty rare. Plan for Aug. 12,

2045! In 21 years, there will be a total eclipse here in Utah. It will be from California

and end in Florida. So, tell Alexia to put that on your calendar.

We had a great party with lots of great food. My cousin’s Beef Brisket and

Smoked Turkey were the best I have ever had. The Banana Pudding was a huge hit. I

can’t write all the details for the Brisket, so here is the Banana Pudding.

Paula Deen’s Banana Puddin’

14 oz Pepperidge Farm Chessman cookies (2 Packages) or 15-ounce Nilla Wafers

6-8 Bananas Sliced

8-ounce package of Cream Cheese, Room Temperature

14-ounce can SWEETENED Condensed Milk

2 Cups Milk

5-ounce box INSTANT French Vanilla Pudding

12-ounce container of Cool Whip, Thawed

Place Half of the cookies on the bottom of a 13x9x2 inch. Top the cookies with

the Sliced Bananas. (I like to put the bananas into some Lemon to Orange Juice to keep

them from browning. Drain on a paper towel to get them dry)

In a Large Bowl combine the Room Temperature Cream Cheese and the

Sweetened Condensed Milk. With an electric mixer, mix until smooth.

In another Medium Bowl Combine the Milk and the Pudding. Stir well to combine.

Add the Pudding Mixture to the Cream Cheese Mixture. Stir until combined.

Fold in the Cool Whip.

Pour Mixture over the Bananas. Cover the top with the remaining Cookies.

Cover and place in Refrigerator until ready to serve. Best when served within 3 hours

so the cookies go softer and the pudding firms up. It will only keep about 8 hours before

the bananas begin to turn dark.

**To make Gluten Free use Gluten Free Vanilla Wafers.

Jan Dairy Keen


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