Recipe: Skinny-ish Southern Banana Pudding
I’m gonna be real with you— here in the South, NO ONE does banana pudding better than our OGs.
I’m talkin’ about our memaws, mawmaws, big mommas, aunt Sharons, and cousin Lisas with forty years of life and accumulated elbow meat on us.
The original recipe was sent to me by my former Clemson roommate, Joy, whose taste I’ve always trusted in food (she put me on to Dunkin Munkins in 2014).
I made some mindful tweaks (watching my figure) and here’s the final product that’ve received raving reviews. Enjoy.
Ingredients:
1 (8-12oz) container fat-free Cool Whip or frozen whipped topping of choice, thawed
1 (14-oz) can sweetened condensed milk
1 (8-oz) package cream cheese, softened
2 cups Fairlife lactose-free milk
1 (3.4-oz) box instant French vanilla pudding mix
1 (3.4-oz) box instant banana pudding mix, optional- I only used 1.6oz of this as the original recipe calls for 5oz of just French vanilla pudding mix, but I couldn’t find another.
5 to 8 bananas, sliced
2 bags Chessmen cookies
Directions:
Layer 1: Line the bottom of a 13x9x2-inch dish with 1 bag of Chessmen cookies. Layer sliced bananas on top.
Pudding Mixture: In a bowl, whisk together the milk and pudding mix with a handheld electric mixer.
Cream Cheese Mixture: In a separate bowl, mix the cream cheese and sweetened condensed milk until smooth.
Combine: Gently fold the thawed whipped topping into the cream cheese mixture, then stir it into the pudding mixture until well combined.
Assemble: Pour the pudding mixture over the cookies and bananas. Top with the remaining bag of cookies.
Chill: Refrigerate for a few hours and serve to your favorite 10 people. :)