Southern Chessmen Cookie Banana Pudding Recipe
This Southern Chessmen Cookie Banana Pudding recipe has a rich and creamy filling layered with buttery chessmen cookies and fresh sliced bananas. This indulgent Paula Deen recipe is easy to make and perfect for potlucks or family gatherings. This twist on classic banana pudding will will quickly become your new favorite dessert!
Servings: 20
Equipment
- hand or stand mixer
- 2 large bowls
- spatula
- 13x9 inch casserole dish
Ingredients
- 2 packages Pepperidge Farm Chessmen Butter Cookies
- 1- 5.1 ounce Vanilla Jell-O Instant Pudding
- 1 cup milk
- 1 cup heavy cream
- 1- 8 ounce package cream cheese
- 1- 14 ounce can sweetened condensed milk
- 1- 8 ounce container whipped topping
- 3-4 large bananas or more if you want a thicker layer
Instructions
- Add a layer of Chessmen cookies in the bottom of a 13x9 baking dish.
- Add heavy cream, milk and pudding to a large bowl and mix with a hand blender or whisk. Continue to mix for 2 minutes or until the pudding begins to thicken. Set aside.
- In a separate bowl add the cream cheese and condensed milk and mix together with the hand mixer.
- Use a spatula to fold the whipped topping into the cream cheese mixture.
- Combine the pudding mixture and the cream cheese mixture together.
- Slice the bananas and add them in an even layer over the Chessmen cookies. You can add two layers if you like more bananas.
- Spread the pudding mixture on top of the bananas and smooth into and even layer.
- Place the remaining Chessmen cookies over the top of the pudding mixture.
- Cover the dish tightly with plastic wrap and place in the refrigerator for 4 hours or overnight so the ingredients can finish setting up.