Creamy, decadent, and irresistible, this homemade classic Chessman banana pudding is a delicious, rich dessert you’ll love!
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 5 ounces instant French vanilla Pudding
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 12 ounces frozen whipped topping, thawed
Instructions
- Using a 9 x 13 pan layer the bottom of the pan with one bag of cookies (use any broken ones for the bottom).
- Layer the sliced bananas over the top of the cookies.
- In a large bowl combine the milk and pudding mix using an electric mixer, about 5 minutes until it starts to get thick.
- In another large bowl combine the cream cheese and sweetened condensed milk with the mixer 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 or you could use the mixer you were already using!
- Pour the mixture over the cookies and bananas.
- Place the remaining cookies on top of this mixture.
- Carefully cover with plastic wrap. Refrigerate at least 4 hours until ready to serve. Can be made the day before and refrigerated overnight.
Notes
- If there are any broken cookies in your bag, use them on the bottom. Save all of the prettiest cookies for the top of your pudding.
- Make sure your cream cheese is at room temperature, otherwise, you may end up with lumps in your mixture.
- Make sure you don’t skip the chilling step. It’s important to give your dessert time to let all the flavors mingle and soften the cookies slightly.
Nutrition
Calories: 733kcal | Carbohydrates: 100g | Protein: 11g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 609mg | Potassium: 520mg | Fiber: 3g | Sugar: 55g | Vitamin A: 531IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 2mg
