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Decadent Banana Pudding

Featured in the Honolulu Star-Bulletin on May 12, 2010.

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Ingredients:

Decadent Banana Pudding

  • 2 bags Pepperidge Farm Chessman cookies
  • 6 to 8 bananas, sliced
  • 2 cups low-fat milk
  • 1 box (3.4 ounces) instant French Vanilla pudding
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 container (8 ounces) non-dairy whipped topping (such as Cool Whip), thawed

Directions:

  1. Line the bottom of a 13 x 9 x 2-inch pan with 1 bag of cookies and layer bananas on top.
  2. In a mixing bowl, combine the milk and pudding then mix well with an electric mixer; set aside.
  3. In another bowl, combine the cream cheese and sweetened condensed milk; mix until smooth.
  4. Fold the whipped topping into the cream cheese mixture, then add to the pudding mixture; stir well.
  5. Pour over the bananas and cover with the remaining bag of cookies.
  6. Chill before serving

Makes 12 servings.

Approximate Nutrient Analysis per serving:
470 calories, 17 g fat, 11 g saturated fat, 50 mg cholesterol, 330 mg sodium, 73 g carbohydrate, 3 g fiber, 44 g sugar, 9 g protein

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