Banana pudding brings back so many childhood memories. It’s layers of pudding, Nilla wafers and whipped cream. Let the pudding soften the cookies and, well, you are in heaven right? I thought the banana pudding of my childhood needed a little updating. You know, not your Grandma’s recipe, but a really good version. This banana pudding recipe with Chessman cookies balances the memories of your childhood with your grown-up taste buds. By the way, I do realize the true spelling of “Chessman” is “Chessmen”, but my kids always called them Chessman and, well, I guess it stuck.
Step 1:
Line the bottom of an 8 x 8 pan with a layer of cookies. Then add a layer of bananas on top.
As you can see, I had to break the one row of cookies to have them fit into the bottom of the pan. All good, the top layer fits perfectly.
Step 2:
In a bowl combine the milk and pudding mix. Blend really well. I use an electric mixer for this. The pudding mixture will become very thick.
Step 3:
In another bowl, combine the cream cheese and condensed milk until smooth. Again an electric mixer works great here.
Step 4:
Fold the cool whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
Step 5:
Pour this mixture on top of the bananas and cookies.
Step 6:
Top with remaining cookies.
Refrigerate until ready to eat.
Ingredients:
This recipe makes a 8 x 8 pan size.
1/2 can (7 oz) sweetened condensed milk
1/2 container (6 oz) Cool Whip
1 Bag Pepperidge Farm Chessmen Cookies
3 -4 Bananas
1 cup milk
1 3.5oz (small box) instant French vanilla pudding mix
4 oz softened cream cheese
If you want to make a 13 x 9 pan:
1 can sweetened condensed milk
1 container Cool Whip
2 bags Pepperidge Farm Chessmen cookies
6 – 8 bananas
2 cups milk
1 (5 ounce) box instant French vanilla pudding mix
8 oz softened cream cheese
(adapted from Paula Deen – Food Network)