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church potluck banana pudding

(2 ratings)
Recipe by
Diana Perry
Martinez, GA

This is so similar to a couple of recipes already out there, but when I used more bananas & less cookies it became so popular and I was told it was the best banana pudding they had ever had!. If you want to go the extra mile, you can substitute 2 bags of Pepperidge Farm Chessman cookies for the "Nilla cookies, but since I want to increase the amount of bananas over cookies, I prefer it this way. I have also made this with sugar free pudding and reduced fat cream cheese, skim milk & reduced fat cookies with Light whipped topping. It was still a hit and I don't know if anyone realized the dif

(2 ratings)
yield 12 serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For church potluck banana pudding

  • 5 oz
    instant french vanilla pudding
  • 2 c
  • 2- 8 oz
    containers frozen whipped topping, thawed
  • 14 oz
    sweetened condensed milk
  • 8 oz
    regular or low fat cream cheese
  • 6-8 md
    ripe bananas
  • 1 box
    "nilla wafer cookies
  • 2 tsp
    real vanilla

How To Make church potluck banana pudding

  • 1
    With a hand mixer, add milk to pudding mix, and beat on low until well combined. Set Aside
  • 2
    In a larger bowl, beat the softened cream cheese until it is fluffy; add the sweetened condensed milk, and beat on low to combine well until smooth.
  • 3
    Line a 9X13" glass pan with 1/2 of the cookies. I like to make neat little rows and get as many in this bottom of the pudding as possible.
  • 4
    Slice the bananas about 1/4" thick, and cover all of the cookies. This will take about 1/2 of the bananas, or a bit more.
  • 5
    Combine the prepared pudding with the cream cheese mixture. Fold in 1 of the 8 oz. tubs of frozen whipped topping until all is blended.
  • 6
    Put about 1/2 of the pudding mixture over the cookie/bananas in the dish; place more cookies for next layer, but I put them much further apart.
  • 7
    Slice additional bananas to fit in between the cookies. You really want to get quite a bit of bananas, so cut them in shapes, if necessary, to fill in between the cookies.
  • 8
    Put remaining pudding mixture over this layer of cookies & bananas. Refrigerate for at least 4 hours.
  • 9
    Before serving, spread contents of the other 8-ounce frozen whipped topping over the dish. If you like, you can crush some of the left over cookies and use them for garnish.