DESSERT

Paula Deen not yo’ mama’s banana pudding is an easy to cook and quick recipe to prepare, made with banana, condensed milk, cream cheese, vanilla mix, and other ingredients.

Paula Deen not yo’ mama’s banana pudding recipe is classic, cookout, country cooking, kid friendly, picnic, potluck, southern, spring, summer, sweets…..just name it! It has all of the things you should look out for in a meal.

Paula Deen not yo’ mama’s banana pudding recipe calls for bananas, french vanilla instant pudding, sweetened condensed milk, whipped cream, cream cheese, and cookies.  These ingredients make the yummy and crispy part of this recipe which I love.  This Paula Deen not yo’ mama’s banana pudding recipe is so delicious and easy to make. You can change up the pudding flavors and use other ingredients like banana, cheesecake, or even chocolate.

This sweet treat is perfect for potlucks or cookouts. I have tried this recipe on a good number of occasions. This recipe is one of my favorites and it is wonderful, rich, with a creamy flavor that everyone in my family loves! I served it to my teenage girl today and she was asking for seconds by the time I had scooped myself out a piece. I bet that your family will love this recipe too.

Paula Deen not yo’ mama’s banana pudding recipe is one of those classic comfort foods that just makes one feel good. It’s creamy and sweet, with just the right amount of banana flavor. And it’s so easy to make! Paula Deen’s banana pudding recipe uses condensed milk and cream cheese to give store-bought pudding mix an instant upgrade. You can keep this recipe for up to 2 days, and cover it and transfer it to an airtight storage container. If you freeze it well, this recipe can stay up to 2 months, but with a bit of change in texture..

Prep time: 15 minutes

Chill time: 2 hours

Total time: 2 hours 15 minutes

Servings: 10 people

Nutritional facts

Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 272mg | Fiber: 2g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 53 mg | Iron: 1mg

Ingredients

1 container frozen whipped topping, thawed, or equal amount sweetened whipped cream

1 can sweetened condensed milk

1 package cream cheese, softened

2 cups milk

1 box instant French vanilla pudding mix

6-8 bananas, sliced

2 bags chessmen cookies

How to prepare

Step 1:

Line the bottom of a baking dish with 1 bag of cookies and layer bananas on top. Combine the milk and pudding mix in a bowl and blend well using a handheld electric mixer.

Step 2:

Combine the cream cheese and condensed milk together in another bowl, and mix until smooth. Fold the whipped topping into the cream cheese mixture. Then add the cream cheese mixture to the pudding mixture and stir until well blended.

Step 3:

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Step 4:

Refrigerate until ready to serve.

You know we love all lemon desserts, and if they happen to be super easy to make, that’s even better! This lemon cream cheese dump cake basically checks all of our boxes. Fresh, citrusy flavor? Check. Cream cheese? Double check. Five ingredients or less that we can toss together and get in the oven in under 10 minutes. TRIPLE CHECK. There’s no wrong time for this dessert, so what are you waiting for? Raid your pantry and fridge and let’s get cooking.

So while these four ingredients basically just get added to your baking dish, there is a sort of finesse in regards to how they get added. Spread your lemon pie filling in the bottom of your dish, then top with half of your box cake mix. Next comes the interesting part; you’re going to want to cube your cream cheese and thinly slice your butter, so you get even coverage across your cake mix.

Once your pie filling is in, spread your cream cheese cubes evenly across the surface, then top with your remaining cake mix. After that, you take your thinly sliced butter and place that on top of the cake mix, making an effort to try and make a complete layer that covers most, if not all of the top cake mix.

Your baking dish then goes into the oven and the cake bakes by having the melted butter seep down into the dry cake mix, keeping things moist and making everything delicious. Once it’s finished baking, you’ve got a sweet, tangy dessert that’s got pockets of cream cheese to go along with each bite of lemon goodness. If you’ve made any dump cakes before, you’ll know that you just have to trust in the magic of the process, ‘cause you better believe this stuff is really, ridiculously good!

Lemon Cream Cheese Dump Cake

INGREDIENTS

1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced

PREPARATION

Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15-20 minutes before serving.