Decadent Banana Pudding


2 bags (7.25 ounces each) of Chessman cookies by Pepperidge Farm.

2 cups of milk.

1 box (5.1 ounces) of instant vanilla pudding mix.

1 can (14 ounces) of sweetened condensed milk.

1 package (8 ounces) of cream cheese, softened to room temperature.

1 container (12 ounces) of frozen whipped topping, thawed.

6-8 medium-sized bananas, sliced to a thickness of ½ inch.


Step 1

In a large mixing bowl, using an electric hand mixer, blend together the milk and instant pudding mix until well combined and thickened, approximately two minutes on low speed.

Step 2

In another large mixing bowl, combine the softened cream cheese and sweetened condensed milk.

Step 3

Beat on medium-high speed until the mixture is smooth and free of any lumps.

Step 4

Gently fold in the thawed whipped topping using a rubber spatula until just combined.

Step 5

Transfer the whipped cream mixture to the bowl with the pudding mixture, stirring gently until fully incorporated.

Step 6

Line the bottom of a 9×13-inch casserole dish with one bag of Chessman cookies.

Step 7

Arrange the sliced bananas evenly over the layer of cookies.

Step 8

Spread the whipped cream mixture over the bananas, smoothing it out with a rubber spatula.

Step 9

Top the pudding layer with the second bag of Chessman cookies.

Step 10

Cover the casserole dish with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the pudding to set.

Step 11

When ready to serve, scoop the banana pudding onto individual serving plates and enjoy the creamy goodness!


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