Recipe by Tams67
This pudding is so good, It has a very good texture and the taste is to die for.
Top Review by RecipeLove
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!
- 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
Directions See How It's Made
- 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.