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| Banana Pudding |
Ingredients
2 bags Pepperidge Farm® Chessmen™ [shortbread] cookies
6 to 8 yellow bananas, sliced
2 cups whole milk
1 box instant French vanilla pudding
1 8 oz. package best-quality cream cheese, softened to room temperature
1 14 oz. can sweetened condensed milk
2 pinches freshly grated nutmeg
pinch finely ground white pepper
1 1/2 cups whipped cream, sweetened with superfine sugar or simple syrup
Method
Line the bottom of a 13 x 9 x 2 baking dish with 1 bag of cookies; layer bananas on
top.
In a bowl, combine milk and pudding mix; blend well using an electric mixer. In another
bowl, combine cream cheese, condensed milk, nutmeg and white pepper; mix until
smooth. Fold whipped cream into cream cheese mixture. Add cream cheese mixture to
pudding mixture; stir until well blended. Pour mixture over cookies and bananas;
arrange cookies from 2nd bag on top.
Refrigerate 2 hours, until ready to serve.
2 bags Pepperidge Farm® Chessmen™ [shortbread] cookies
6 to 8 yellow bananas, sliced
2 cups whole milk
1 box instant French vanilla pudding
1 8 oz. package best-quality cream cheese, softened to room temperature
1 14 oz. can sweetened condensed milk
2 pinches freshly grated nutmeg
pinch finely ground white pepper
1 1/2 cups whipped cream, sweetened with superfine sugar or simple syrup
Method
Line the bottom of a 13 x 9 x 2 baking dish with 1 bag of cookies; layer bananas on
top.
In a bowl, combine milk and pudding mix; blend well using an electric mixer. In another
bowl, combine cream cheese, condensed milk, nutmeg and white pepper; mix until
smooth. Fold whipped cream into cream cheese mixture. Add cream cheese mixture to
pudding mixture; stir until well blended. Pour mixture over cookies and bananas;
arrange cookies from 2nd bag on top.
Refrigerate 2 hours, until ready to serve.