Banana Pudding w/ Chocolate & Walnuts

For Thanksgiving, I was in charge of the making the roasted garlic mash and a dessert. I was a little hesitant with a dessert, since most dessert dishes require baking and I almost always fail at baking. So I log onto Foodnetwork.com for ideas and came across Paula Dean's recipe for 'Not Yo' Mama's Banana Pudding.' It had good reviews, seemed easy enough, and did not require baking! I followed Paula's recipe, but also incorporated chocolate and walnuts since initially I wanted to make something chocolaty.

(Link: Paula Dean's Recipe)


Ingredients: Semi-Sweet baker's chocolate bar, Pepperidge Farm Chessman cookies, 5-8 bananas, instant vanilla pudding, can of condensed milk, package of plain cream-cheese, chopped walnuts, milk, and a tub of frozen whipped topping thawed (not pictured).


1 bag of cookies lines the bottom of the dish. I took the extras and a few more from the 2nd bag and placed them on the sides.


Cut the bananas into coins like pieces, and layer them on top of the cookies.

Add some chopped walnuts.


Microwave two blocks of the chocolate (with instructions on the box) and drizzle on about half (or more depending on how much chocolate you want)


Combine the milk and instant pudding package, mix and let set.


While the pudding sets, combine the condensed milk and cream-cheese, mix well until smooth. Since I don't have an electric mixer, some chopsticks and a lot of muscles will have to do!


By the time the condense milk and cream-cheese are well mixed, the pudding should be set. Combine the two mixtures together, mix.


Add the tub of whipped topping. Stir until thoroughly blended.


Well blended.


Spread all of the mixture onto the bananas.


Another layer of chocolate and walnuts.


Add the last of the cookies on top.

Refrigerate until ready to dig in!