Not Your Mama's Banana Pudding
A modern twist on the classic Southern banana pudding with layers of creamy pudding, fresh bananas, and crunchy Chessman cookies. Perfect for any occasion with rich flavors and an easy-to-make, no-bake recipe.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Ingredients
- 1 14-oz can Sweetened Condensed Milk
- 1 12-oz container Cool Whip
- 2 bags Pepperidge Farm Chessman Cookies
- 6 to 8 Ripe Bananas
- 2 cups Milk whole or 2%
- 1 5-oz box Instant French Vanilla Pudding Mix
- 8 oz Softened Cream Cheese
- 1 tsp Vanilla Extract
Instructions
Prepare the Base Layer:
- Arrange a layer of Chessman cookies at the bottom of a 9x13-inch baking dish.
- Slice bananas and layer them evenly over the cookies.
Make the Pudding Mixture:
- In a bowl, whisk together 3 cups of milk and the instant vanilla pudding mix until thickened.
- In another bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and vanilla extract; mix well.
- Fold in Cool Whip until the mixture is smooth and fluffy.
Assemble the Pudding:
- Pour the pudding mixture over the banana and cookie layer, spreading it evenly.
- Add another layer of Chessman cookies on top.
Chill:
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serve and Enjoy:
- Serve chilled in individual dessert cups or directly from the dish. Optional: garnish with cinnamon or caramel drizzle.