The Proof is in the Puddin'

For me, a trip to Savannah isn't complete without totally overindulging in sweets. It's the southern way, and it's certainly the way in my family. Although this Paula Deen recipe is entitled Not Yo' Mama's Banana Pudding, it is my mama's banana pudding. It's decadent, sweet and creamy, with a few variations and shortcuts from the traditional dessert. For presentation's sake, mama and I served it up in individual ramekins and topped it with additional whipped cream. Now that's some fancy puddin'.

Not Yo' Mama's Banana Pudding
Recipe courtesy of Paula Deen and the 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.