Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
My mother in law makes a mean banana pudding. Her pudding isn’t made from a box. Nope, it is what I’d call a true old fashioned banana pudding. It’s really delicious, but when I tried this recipe… I knew I had a new favorite. It’s got a few ingredient twists, but I think you’ll like the mild adjustments that have been made.
I think the best thing about banana pudding is that it’s the epitome of a dessert from the south. Southerners like creamy things… the cream in a meal really brings a level of southern decadence you can’t get in any other part of the country. We’ll take our butter, our heavy whipping cream, our pure cream ice cream over margarine, half and half, or frozen yogurt.
Recipe and photo courtesy of Paula Deen.
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Quick Tip – If you can’t find Chessmen cookies, feel free to use Lorna Doone shortbread cookies as a substitute.