February 6, 2014


I found this Paula Deen recipe on Pinterest and decided to make it for Super Bowl Sunday.  And let me tell you, it is uh-maz-ing.  It ain't low cal, but it is oh-so-delicious.  The original Paula Deen recipe uses Pepperidge Farm Chessmen cookies instead of the Nilla wafers.  But the version I found (here) used Nilla, so I went with that (besides, they're cheaper than the fancy schmancy Chessmen cookies and probably taste better too... but to each his own).  I also doubled all the ingredients in the Paula Deen recipe because I wanted a big batch, BUT, I did have a lot of extras (my dish was about 10x15, and I had to put the rest in 2 pie dishes).  So use your discretion.  What's awesome about this recipe is that it's super easy and requires NO baking!

  • 2 boxes Nilla wafers
  • 16 bananas, sliced
  • 4 cups milk
  • 2 (5 ounce) boxes instant French vanilla pudding
  • 2 (8 ounce) packages cream cheese, softened 
  • 2 (14 ounce) cans sweetened condensed milk
  • 2 (12 ounce) containers of frozen whipped topping, thawed (Cool Whip)
  • Line your dish with a layer of Nilla wafers, then layer banana slices on top

  • Combine the milk and pudding mix in a bowl and blend well with a handheld mixer.

  • In another bowl, mix the cream cheese and condensed milk together; mix until smooth.  Then fold the Cool Whip into the cream cheese mixture.
  • Add the cream cheese mixture to the pudding mixture and blend well.  Then pour the mixture over the cookies and bananas.
  • Finally, cover the layer with more cookies and refrigerate until ready to serve.



  1. Oh girl!!! One of my favorite desserts!! I may have to try this recipe!!



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