Paula Dean's Not Yo Mama's Banana Pudding--Made Gluten Free!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

In a large mixing bowl, beat butter, sugar, and salt until light and fluffy. Add egg and vanilla and continue beating until smooth. Add flour and beat until just incorporated.

Divide equally between two sheets of plastic wrap, shaping into flat disks, and refrigerate until chilled, at least 30 minutes, or up to two days.

Preheat oven to 350° F and line two baking sheets with parchment paper; set aside.

Removing one disk of dough at a time from fridge, roll out onto a well-floured surface to ¼-inch thick. Using an embossing rolling pin or plunger-style cookie cutter, cut out shapes. Place cookies about one inch apart on parchment-lined baking sheet.

Reroll scraps and roll out second disk of dough, repeating cutting and re-rolling process, until all dough has been used.

Whisk egg yolks in a small bowl and brush onto raised designs of cookies.

Bake cookies for 12-14 minutes, or until light golden brown around edges.

In a medium mixing bowl, combine milk and pudding mix and whisk or beat according to package directions. Cover with plastic wrap and refrigerate until ready to use.

In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk and combine well.

In another large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Stir pudding into cream cheese mixture, and then fold the whipped cream in.

Line the bottom of a 9 by 13-inch baking dish with cookies, followed by half of the bananas slices.

Dollop ½ of the cream mixture onto the bananas. Spread to smooth the top. Add another layer of cookies and the rest of the sliced bananas. Spoon the rest of the pudding mixture over the bananas and top with the rest of the cookies. Cover and set in refrigerator for at least 4 hours, preferably overnight. Serve cold.

Banana pudding is best eaten within a few days as banana slices will start to brown. Keep refrigerated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens