Saturday, February 5, 2011

Cream Cheese Banana Pudding

Yum!Yum!Having a sweet night to night!
  • 8 oz cream cheese, softened
  • 1 c sugar or Splenda
  • 1 c whipped topping (regular or sugar free)
  • 1 pkg vanilla instant pudding (regular or sugar free)
  • 1 3/4 c milk
  • 2 large or 3 small bananas
  • 1 pkg butter cookies (the kind that are shaped like flowers with holes in the middle--I used Murray Sugar-free shortbread cookies)
  1. Spread a layer of butter flower cookies on the bottom of an 8 x 8 dish.
  2. Top with a layer of thinly sliced bananas. I used two large ones, if yours are small you may want to use three.
  3. In a medium sized bowl, mix together the cream cheese, sugar or Splenda, and 1 cup of whipped topping.
  4. In a separate small bowl, whisk together the milk and vanilla pudding until well blended and just starting to thicken.
  5. Combine the pudding with the cream cheese mixture until well blended. Mine was still a bit lumpy because my honey was already asleep and I mixed it by hand instead of breaking out the mixer. (It still tasted good, though, trust me!)
  6. Spread the cream cheese pudding mixture over the cookies and bananas, then add a row of cookies all around the edges--I always because everyone I know who makes banana pudding does it. And it looks pretty. And tastes good.
  7. Cover and refrigerate until ready to serve. I think we waited 10-15 minutes then we couldn't stand it any more.

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