Moon Pie Banana Pudding Wednesday, September 21, 2011

Ingredients

From the Kitchen of Deep South Dish and the National Banana Pudding Festival

1 8 oz package cream cheese, softened at room temperature
1 14 oz can sweetened condensed milk (not evaporated milk)
2 cups milk
1 5.1 oz box instant vanilla pudding
6 Banana Flavored Moon Pies, cut into squares or wedges
6 bananas, sliced
1 8 oz Cool Whip, thawed or equal amount of whipped cream

Directions

Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well. Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight. Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired.

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