“Experience the Unforgettable Taste of Paula Deen’s ‘Not Yo’ Mama’s Banana Pudding”

Prepare the Pudding Base:
In a medium saucepan, whisk together the sugar, flour, and salt. Slowly add the milk and heavy cream, whisking continuously until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
In a separate bowl, whisk the egg yolks and a little bit of the hot milk mixture to temper the eggs. Slowly pour the egg mixture back into the saucepan, stirring constantly. Continue cooking for another 2 minutes until thickened. Remove from heat and stir in the vanilla extract. Set aside to cool.

Prepare the Cream Cheese Layer:
In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and beat until combined. Fold this mixture into the cooled pudding mixture until smooth and well incorporated.

Assemble the Banana Pudding:
In a large serving dish, layer the cookies (either Chessmen or Vanilla Wafers) at the bottom. Top with a layer of sliced bananas, followed by a generous layer of the pudding mixture. Repeat the layers, finishing with a final layer of pudding.

Chill and Serve:
Refrigerate the assembled banana pudding for at least 4 hours or overnight. This will allow the flavors to meld and the pudding to set to perfection. Before serving, you can add a few more cookies on top for added texture.

Serving and Storage Tips:

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