‘Not Yo’ Mama’s Banana Pudding Recipe

Instructions:

1. Prepare the Pudding: In a large mixing bowl, combine the instant French vanilla pudding mix with 2 cups of cold milk. Use a whisk or an electric mixer to blend until smooth and thickened, about 2 minutes. Set aside to allow the pudding to firm up slightly.
2. Cream the Cheese Mixture: In another large bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add the sweetened condensed milk, mixing continuously until the mixture is well combined and silky.
3. Combine Pudding and Cheese Mixture: Fold the prepared pudding into the cream cheese mixture, blending until the two are fully incorporated. This creates a luscious, creamy base for your banana pudding.
4. Add the Whipped Topping: Gently fold in the thawed whipped topping into the pudding mixture. Be careful not to overmix, as you want to maintain a light and airy texture.
5. Layer the Pudding: In a large glass dish or trifle bowl, begin layering your dessert. Start with a layer of vanilla wafer cookies, followed by a layer of sliced bananas, and then a generous layer of the pudding mixture. Repeat these layers until you’ve used all the ingredients, finishing with a final layer of the pudding mixture on top.
6. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This chilling time allows the flavors to meld together and the pudding to set properly.
7. Serve: Before serving, you can garnish the top with additional whipped topping, crushed vanilla wafers, or banana slices for an extra touch of elegance. Serve chilled and enjoy!