Banana Pudding

Happy Monday! I pray you all had a wonderful weekend and are ready for another week. “When life gives you Monday, dip it in glitter and sparkle all day!” That’s exactly what I’m planning to do!

Did you know that tomorrow is National Banana Pudding Day!? Well, now you do!! I thought it would be fun to go ahead and share the recipe I use in case you wanted to run to the store and grab ingredients to make your family some goodness!

I love Paula Deen’s recipe with one exception. I am still a little old-fashioned and prefer good ole’ Nilla wafers insead of the Pepperidge Farms chessmen cookies. So you can easily find this recipe online, but here’s the run-down:

1 (12oz) container Cool Whip

1 (14oz) can sweetened condensed milk

1 (8oz) package cream cheese, softened

2 cups milk

1 (5oz) box instant French vanilla pudding mix

6 to 8 bananas, sliced

1 box chessmen cookies OR Nilla wafers

Directions: Line your dish with cookies and layer bananas on top.

In a bowl, combine the milk and pudding and blend well. In another bowl, mix cream cheese and condensed milk together. Fold the Cool Whip into cream cheese mixture. Then add the mixture to pudding mixture and stir well. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.

This is such an easy recipe and soooo delicious! And here is another tailgating/football party idea… what if you do it in individual containers such as these. I ordered these cups from amazon. Perfect individual size and too cute! You can add these to a galvanized tub of ice, along with your drinks. Once again, football on the brain. I just can’t help myself!!

I made two layers in these cups. I used the mini Nilla wafers for these, but typically use the normal size for a regular serving dish. Add your mini wafers, layer of bananas, pudding mixture and I repeated once more and topped with crushed wafers.