Prep 15 mins
Cook 0 mins
This pudding is so good, It has a very good texture and the taste is to die for.
- 2 (7 1/4 ounce) bags Pepperidge Farm Chessmen Cookies
- 6 -8 bananas, sliced
- 2 cups milk
- 1 (5 ounce) box French vanilla instant pudding
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed or 1 (12 ounce) container sweetened whipped cream
- 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 hand held 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.
I've been making this three years now and can't believe I havent reviewed it yet. It's was a hit from the start and now its considered mandatory that I prepare it every Thanksgiving (In honor of Grandma, who always brought the banana pudding, but we've all agreed that this recipe is way better. Sorry Grandma.) I prepare it in two 8x8 dishes instead of the 9x13 since it makes so much for our small family. So now it's a family tradition around here to barter the other half our banana pudding for whatever new dessert my friend prepares.
Small changes I've made: I use Banana Cream flavored jello pudding for a more banana flavor, I brush my sliced bananas with lemon juice to keep them from browning so fast (keeps it looking pretty for the big day, since I make it the night before) and while I layer whole chessman cookies on the bottom, I crush the rest (minus two, one for each dish) and sprinkle them on top with a whole cookie in the center.
Thank you so much for sharing!
I've been using this recipe for a couple of years now and keep meaning to write a review. This pudding, as my dad says, is more like a mousse than a banana pudding, and we both mean that as a compliment. The texture is perfect, really creamy without being runny or over-mixed like some puddings end up. The thing I like most is that the recipe itself doesn't use artificial banana flavoring so the pudding on its own stands out.
I use vanilla wafers in mine because I'm southern and that's just what we do, and this time around I added two teaspoons of almond extract because I thought the almond flavor would pop with the other flavors (I was right). And I layer mine kind of like a parfait, with a third of the cookies and half the bananas on the bottom, pudding, another third of the cookies and remaining bananas in the middle, pudding, and then top with whipped cream and the rest of the cookies. I like breaking it up like that so you have multiple layers of bananas since the pudding isn't banana-flavored.
This recipe is delicious, and it's the best banana pudding I've ever had. My dad isn't a fan of the stuff normally but he loves this one.
Oh, and this time I made it, I also used fat free cream cheese and skim milk; neither changed the texture, and it reduces the calories to 391 for 1/12th instead of 545. Just a tip for anyone watching calories.
Perfect Banana Pudding! I think the Chessmen cookies are wonderful, but I just can't do banana pudding without vanilla wafers! I have made this recipe with the Chessmen, but I opt now to layer with vanilla wafers on the bottom, then again in the middle. Nothing on top. I get raves whenever I make this, and I will be treating myself to some for Mother's Day! Thanks for posting this great recipe.