Original recipe adapted from Paula Deen.
I’ve never been a big a huge banana pudding fan. It wasn’t in my mother’s rotation of recipes growing up, so the only other exposure I’d had to the dish was the occasional trip to a cafeteria-style restaurant or at a friend's home.
I pretty much didn't even think of banana pudding. This is one of those retro dishes that is back in vogue and just kind of taken up a few more notches to top shelf.
One day a co-worker brought this banana pudding to the office, one she’d seen Paula Deen make on her television show; once I took my first bite, I knew just what I’d been missing. Suddenly, everything made sense.
Line a 9x13 pan with Nilla Wafers.
Slice up 3 or 4 bananas and layer the banana slices over the Nilla Wafers.
In a large bowl, prepare one large box or two small boxes of French Vanilla instant pudding per package directions. Using a hand mixer combine into the pudding one 8 oz. package of softened cream cheese and one 14 ounce can of condensed milk. Then fold in one 12 ounce container of whipped topping.
Refrigerate for at least 2 hours so pudding can set.
And serve. I know you'll love this recipe, because you’ve just made the best banana pudding. Ever.