I know y'all ain't never had no red velvet banana pudding

I know y'all ain't never had no red velvet banana pudding and when I tell you everybody was fighting over this pan and before y'all start, no, I still ain't putting no bananas in my banana pudding. We're starting with the red velvet cake and baby, go ahead and throw those box instructions away. Instead of three eggs, y'all use four, swap the oil for butter, the water for milk and about a half a cup of sour cream. Mix that up and bake it at 350 for about 35 minutes or until two fix comes out clean. Now for the pudding. Mix two boxes of French vanilla pudding and four cups of cold whole milk. Whisk until it starts thickening, then pop it in the fridge. For the cream cheese filling, we got 16oz cream cheese, 28oz condensed milk and two tablespoons of vanilla extract. Mix that until smooth. Then gently fold in 16oz of whip topping. Add your pudding to that cream cheese mixture and mix everything together until it's the consistency you want. Now look at that cake. Super soft, moist. And now we're about to disrespect the whole thing. Crumble that entire cake up. I know, just trust me. Crumble that entire cake up. Now, Chessmen cookies first, then the creamy banana pudding and as much red velvet cake as your heart desires. No, like for real, pile on because it's yours. I ended up doing about four layers of cookies, then pudding, then cake. Repeat. Cookies, pudding, cake. Repeat. Just to make sure it's jam packed and that you got a cookie in every bite. I finished mine with more cookies, then some banana slices and then cover the whole thing with red velvet cake and look at that. Baby, this one is definitely getting made again. Now already know y'all gonna fuss, but are you team bananas or no bananas in your banana pudding? Save this recipe and follow me for more.