1 C Whipping Cream (Whipped & Sweetened)
1 Can Sweetened Condensed Milk (14 oz)
1 8 oz pkg Cream Cheese (Softened)
2 C Milk
1 Large pkg French Vanilla Instant Pudding
6-8 Bananas (Sliced)
*(Either 2 Shortbread Cookie Pre-made Crusts or 2 Bags Pepperidge Farm Chessmen Cookies or Vanilla Wafers)
1 8 oz pkg Cream Cheese (Softened)
2 C Milk
1 Large pkg French Vanilla Instant Pudding
6-8 Bananas (Sliced)
*(Either 2 Shortbread Cookie Pre-made Crusts or 2 Bags Pepperidge Farm Chessmen Cookies or Vanilla Wafers)
Directions
Mix milk and pudding mix together. In a separate bowl, combine sweetened condensed milk and cream cheese. Blend until smooth using a hand-mixer. Fold in whipped cream to cream cheese mixture and then add pudding and stir until well blended. *I usually use 2 cookie crusts... I divide the prepared pudding mixture evenly between the two pies. Chill overnight. And when serving, I slice fresh bananas over the top. If using cookies, layer the bottom of a 13x9x2 inch dish. Slice Bananas and layer on top of cookies. Pour pudding mixture over cookies & bananas and cover with another layer of cookies. Chill at least 4-6 hours.
(This recipe is basically derived from Paula Deen... But, not being a huge banana fan, I like my bananas freshly sliced, this is why I usually make it like a "pie". If I'm taking it somewhere, I'll do the traditional way with the bananas chilled on top of the cookies. No matter how I make it, people LOVE it and eat it all...)
(This recipe is basically derived from Paula Deen... But, not being a huge banana fan, I like my bananas freshly sliced, this is why I usually make it like a "pie". If I'm taking it somewhere, I'll do the traditional way with the bananas chilled on top of the cookies. No matter how I make it, people LOVE it and eat it all...)
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