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.
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.
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.
In another bowl, combine the cream cheese and condensed milk until smooth. Again an electric mixer works great here.
Fold the cool whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour this mixture on top of the bananas and cookies.
Top with remaining cookies.
Refrigerate until ready to eat.
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)