Ahhhhhh......snow. I have really had enough of it, but we were blessed with some more of the white stuff this morning. At least it wasn't ice. So, the chiclets and I had another day off together and we loaded up and made a massive trip to the grocery. Now, I was thinking.....middle of the week......who could possibly be shopping at Kroger? BWAHAHAHAHA! Wednesday, as I learned, is Senior Citizen Day at Kroger. I love me a good grannie just as much as the next woman, but holy smoke that place was hoppin'. After perusing the aisles, and saying, "excuse me", fifty gazillion times, we finally had our load and drove home.
After arriving home, I decided to make a little dessert. Paula Deen's Banana Pudding recipe struck me as appropriate for my group because she affectionately calls this recipe, "Not Yo' Mama's Banana Pudding.
Let's get started, shall we? You will need:
2 bags Pepperidge Farm Chessmen Cookies
4-6 bananas, sliced
2 cups milk
1 5-ounce box instant French Vanilla Pudding (or use 1 3.5 ounce box and 1/2 of another)
8 ounces cream cheese, very soft
14 ounces sweetened condensed milk
12 ounces Cool Whip, thawed
Place one bag of cookies in the bottom of a 9x13 inch pan. It is imperative that you do as I do and snatch the cookies off the shelf that still have Christmas decorations imprinted on them. Arrange artfully, making sure some of the cookies are upside down.
Slice the bananas and arrange them on top of the cookies.
Next, mix the pudding and milk. Blend in the cream cheese, cool whip and condensed milk. Mix this until very smooth and pour on top of the banana layer.
Place the second bag of cookies on top of the pudding.
Refrigerate for five minutes before your daughter begs for a bite. She gave this recipe a thumbs up. I do too.