Paula Deen was on The View this morning!
(Video from a previous segment below.)
I have the fantastic fortune of working from home, and one of my guilty morning pleasures is – yes – watching The View. I’m ashamed to admit it, but I guess that’s the nature of a guilty pleasure.
I love Paula Deen, and always have, and that’s a pleasure I’m not ashamed of at all. She’s smart, funny, sassy and fantastic at what she does. From the moment I saw her first-ever show on the Food Network, I was hooked. One of the main reasons I love Paula is because her food is so unpretentious. She makes simple, straight-forward, delicious looking meals and desserts and she never takes herself or her cuisine too seriously.
When I watched her segment on The View this morning, I was reminded of my very favorite banana pudding recipe, which happens to be courtesy of Ms. Deen, and also happens to be one of the most divine things you’ll ever taste. Plus it’s so incredibly easy to make. So I just had to share the recipe with all of you.
Not Yo’ Mama’s Banana Pudding (via Food Network)
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
And there you have it! Oof, now my mouth is watering. I might have to make this today! I hope you’ll consider giving this recipe a try. It would be perfect for an Easter Brunch or for dessert after a Passover Seder.
Here’s Paula on The View back in September. Enjoy!