Description
Easy and creamy Chessman Banana Pudding Recipe with cream cheese, bananas, pudding, and cookies. A Southern favorite dessert!
Ingredients
Scale
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 ripe bananas, sliced
- 2 cups cold milk
- 1 (5 oz) package instant French vanilla pudding
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 12 ounces frozen whipped topping, thawed
Instructions
- Line the bottom of a 9×13-inch dish with one bag of Chessmen cookies.
- Top the cookies with a layer of sliced bananas.
- In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined.
- In a separate bowl, whisk together the pudding mix and milk until thickened.
- Fold the pudding into the cream cheese mixture, then gently fold in the whipped topping.
- Spread the pudding mixture over the banana layer in the dish.
- Top with the remaining bag of Chessmen cookies.
- Cover and refrigerate for at least 4 hours or overnight for best results.
Notes
Use ripe but firm bananas to avoid mushiness.
Chill the dish overnight to allow flavors to fully develop.
Substitute vanilla pudding if French vanilla isn’t available.