What is the recipe for Paula Deen’s banana pudding?

What is the recipe for Paula Deen’s banana pudding?

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream. 1 (14-oz) can sweetened condensed milk. 1 (8-oz) package cream cheese, softened. 2 cups milk. 1 (5-oz) box instant French vanilla pudding mix. 6 to 8 bananas, sliced. 2 bags chessmen cookies.

Can you freeze Not Yo Mama’s banana pudding?

This banana pudding will keep in the refrigerator for about 2 days. Cover it tightly or transfer it to an airtight storage container. You can also freeze this recipe for up to 2 months, but the texture will change a bit.

Why do my bananas turn black in banana pudding?

The skins should no longer be green, but also shouldn’t have too many flecks of brown. However, you also shouldn’t expect banana pudding to last longer than a day or so. Beyond that, the bananas will start to darken wherever some of the pudding has been spooned out, exposing them to air.

Is it better to make banana pudding the night before?

However, you can use a large spoon or whisk to mix ingredients. Be sure to allow time for the cream cheese to soften to room temperature. It’s essential for mixing the cream cheese with the sweetened condensed milk! For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!