Chessman Cookie Banana Pudding
This Chessman Cookie Banana Pudding is rich, creamy, layered with fresh bananas, fluffy vanilla pudding, and buttery shortbread cookies that soften into the dreamiest texture after chilling. It tastes like the kind of Southern dessert that shows up at every family gathering and disappears before dinner is even over.
Equipment
- 9x13 deep dish casserole pan
Ingredients
- 2 cups whipped cream (1 12oz. container of whipped topping works, as well)
- 1 14 oz can sweetened condensed milk
- 1 8 oz package softened cream cheese
- 2 cups whole milk
- 1 box instant vanilla pudding mix
- 6-8 sliced bananas
- 2 bags Chessman cookies (from Pepperidge Farm)
Instructions
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies.
- Best to refrigerate overnight before serving.
Notes
Traditional banana pudding recipes usually use vanilla wafers, which are fine… until you try Chessman cookies. The buttery shortbread texture completely changes the dessert. As the pudding chills, the cookies soften into these rich little cake-like layers that melt right into the pudding and