The Outdoor Kitchen Show     |     home

Banana Pudding
This is Robyn Holifield's recipe. You can either use all low-fat ingredients, all full-fat ingredients or a combination of the two. Serve with chocolate chips on top in a fleur de lis pattern, and you've got a great black & gold recipe!

2 boxes Jell-O instant banana pudding (regular or sugar free)
1 block cream cheese, softened (regular, 1/3 or fat free)
3 cups of milk (any kind)
1 container Cool Whip
2 bananas, sliced thinly
chocolate chips for garnish
Pecan Sandies cookies for garnish

In a large bowl, add pudding, milk and cream cheese. Blend with a mixer according to package directions. Blend in 3/4 of the Cool Whip, reserving the last bit for garnish.
In a large glass baking dish, make a layer of Pecan Sandies cookies on the bottom. Top with banana slices. Make a wall of Sandies around the edge of the pan. Add pudding mixture on top of bananas. Top with remaining Cool Whip and/or chocolate chips. Refrigerate until ready to serve.