Cooking with Shelley – Cheesecake Banana Pudding

1-16-2015 11-02-49 AMI guess you are wondering what in the world I was thinking. Well, I wasn’t! What ingredient do you think I forgot to buy for my trusty banana pudding recipe? Yes . . . the vanilla pudding. So I had to decide what to make for dessert following our Sunday lunch. It was time to put on my thinking cap. I also had to see what my pantry had to offer. The first two things to catch my eye were cheesecake pudding, graham crackers, and a few vanilla wafers. I like this combination in other forms so I decided to give it a whirl. It would either make a memory or a mess.

And, the memories have it! I really enjoyed making it because it was EASY, tasted good and looked pretty too.

The wonderful weather at the time made it nice to enjoy as well. I served it up after lunch, and as we sat and ate on the patio, I thought “God is so good, I can see his handy work all around me.”

Rain or shine, it’s a great day in Alabama.

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3 bananas
6 graham crackers- whole
2 boxes cheese cake instant pudding (3.4oz, prepared as directed on box)
3 cups Vanilla Wafers
1 large tub Cool Whip

In a glass serving bowl, starting with vanilla wafers rotate as follows:

1 cup Vanilla Wafers
1 banana cut in round slices
1 cup pudding, spread evenly
2 whole graham crackers, broken into pieces
2 cups Cool whip, spread evenly

Repeat using up all ingredients, until cool whip is the last layer. Use any remaining wafers to garnish pudding.
By: Shelley Underhill

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