Cravings...

So I've fallen off the blog wagon a bit but with good excuse! Not only have I gone back to work full-time, but there's been another new addition to my life in the form of a baby! That's right - I'm pregnant! We just found out it's a boy - due late August. This is our first so needless to say our lives have been a whirlwind these last few months, but the important thing is baby and I are doing great and in general, life is good again =).

And speaking of all things good - I'm been craving sweets like they're going out of style! I've never had much of a sweet tooth, but I even surprised myself when I hardly noticed the fried chicken (an all-time favorite) at the store the other day and instead made a beeline for the banana pudding =). I've always liked banana pudding, and lucky for me living in the south, it's not hard to come by. I will say though that the best I've ever had to date is a Paula Deen recipe known as "Not Yo' Mama's Banana Pudding" that my friend Rachel has adopted as her own.

I've copied it directly and included it below as I know I'll be needing a quick link to it for at least the next 4 months!

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.