Behold the remnants of banana pudding!
Every few months a group of us get together for Supper Club. We have a theme and then everyone brings a dish to share. This month's theme was Fall Harvest and we had some great chili, stuffed acorn squash, butternut squash soup, cornbread, etc. It was all really yummy. My contribution was this banana pudding. It's not really a fall type thing, but I'd made it in the past and I brought it back by special request (thanks, Jill.)
There were only six of us, but we did a number on this...partly because I asked everyone to take some home so I didn't have to eat the rest by myself. I didn't have to do too much arm twisting. In fact, I had to break up a fist fight over who could lick the spoon!
I'm not the most creative cook, but I'm great at following directions. So here's the recipe (stolen from Paula Deen) if you would like to make your own banana masterpiece. You could even leave the bananas out and it would still rock. But beware, this could also be called "Heart Attack on a Plate." And I don't know why the cookies are Christmas oriented. I couldn't find the normal ones at Safeway. Enjoy!
NOT YO' MAMA'S BANANA PUDDING
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) pkg. cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container Cool Whip, thawed
Line the bottom of a 9 by 13 inch dish with one bag of the cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using an electric mixer. Using another bowl, combine the cream cheese and condensed milk together and blend with mixer until smooth. Fold the Cool Whip 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.
Or see the original recipe at Food Network.