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Friday, March 4, 2011

Bakeless Banana Pudding

Growing up, the only Banana Pudding that I ever had was the traditional cooked Banana Pudding that my mother cooked.  This, too, was the way that Phillip's Mom made Banana Pudding.  Phillip's Mother always cooked Sunday dinner for her entire family.  We were all a happy bunch when we arrived at her house for lunch after going to church.  She would be in full swing finishing her lunch when we got there.  It wouldn't be long and there would be a spread of food put on her large dining room table.  One of the nurses that she worked with at the Medical Center gave her a recipe for a Bakeless Banana Pudding and she was anxious for all of us to try it.  She tended to spoil us a little bit.  One end of the Bakeless Banana Pudding did not have any bananas as Randy, one of the grandsons, and I do not like bananas in our Banana Pudding!  We all agreed that this was a tasty Banana Pudding.  How could it not be with cream cheese and Eagle Brand Milk in it?  It does not take the place of the traditional Banana Pudding but you'll want to keep the recipe and make it again.

                                                    Bakeless Banana Pudding

1 - 8 oz. Philadelphia Cream Cheese, room temperature
1 - 15 oz. Eagle Brand Milk
1 large Instant Vanilla Pudding Mix
3 cups milk
1 - 9 oz. Cool Whip (l/2 in pudding & 1//2 on top)
1 box Nilla Vanilla Wafers
8 bananas, sliced

With a mixer, cream the cream cheese.  Add Eagle Brand Milk and mix.  Mix pudding mix and milk together.  Add to cream cheese mixture and blend.  Stir in Cool Whip.  Add bananas.  Layer in bowl with vanilla wafers.  Top with Cool Whip.

Chill 2 hrs. before serving.  Keep refrigerated.

1 comment:

  1. This recipe is requested each year at the Burly Man retreat for college men at Auburn University. I'd recommend this recipe to any young lady wishing to "impress" a young man.

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