Banana Pudding
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This Banana Pudding knows no bounds when it comes to comforting, flavorful decadence. Creamy, luscious pudding and fresh bananas all layered between crisp, golden chessman cookies. This dessert is so much more than your average pudding!
The Best Banana Pudding
You know when you come across something that completely and pleasantly surprises you? That’s what this banana pudding did for me!
This recipe is genius. It reminds me of a Napoleon type dessert. It’s so good, words don’t do it justice. What I can tell you though, is that this pudding is right up there with sex in a Pan, my favorite pudding dessert! This is Paula Dean’s recipe, I love this woman. She’s insane, but who isn’t? Most recipes I make from her are top notch, and this pudding surely did not disappoint!
- Easy To Make
- Simple Ingredient List
- Delicious & Decadent Dessert
- Not Your Average Pudding!
This dessert is extremely easy to make, the hardest part is waiting for the pudding to set! This isn’t your everyday, average pudding either. This dessert is out of bounds when it comes to flavor, decadence, creaminess. You name it, this banana pudding has it! If you’re trying to win someone over, serve them this.
Ingredient Notes
- Chessman Cookies – Since I’m in Canada, I don’t usually see these in the stores, but I was able to easily find them on amazon.
- Bananas – You’ll want about 4 ripe bananas, sliced.
- Milk – Any type will do! Dairy or non dairy. I usually use less milk than what’s on the pudding box instructions, because I like a firmer pudding, but feel free to follow the instructions on the box completely.
- Pudding – You can either use a box of instant vanilla pudding, or make your own using my homemade vanilla pudding recipe.
- Cream Cheese – I prefer to use full fat for my cream cheese. Just make sure your cream cheese is softened and at room temperature.
- Sweetened Condensed Milk – This is going to add a nice hint of sweetness and make our banana pudding extra creamy.
- Whipped Cream/Cool Whip: You can either use a couple cups of whipped topping thawed, or equal amount sweetened whipped cream!
How To Make Banana Pudding
- Prep: Line the bottom of a 8x8x2-inch baking dish with lady chessmen cookies. You should be able to get 5 across by 4 down, so 20 cookies per layer.
- Make Pudding: In a bowl, combine the milk, pudding mix and blend using a handheld electric mixer until smooth. Set aside and let it set.
- Mix & Combine: 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.
- Assemble: Pour half the mixture over the first layer of the cookies then top with the sliced bananas. Top with remaining cream cheese mixture and spread evenly over the bananas. Finally top with another layer of chessman cookies.
- Chill & Serve: Refrigerate for at least a couple hours before serving.
Frequently Asked Questions
Do I Have To Use Bananas?
If you’re not a fan of bananas, you can absolutely swap them out for the fruit of your choice! Sliced strawberries, raspberries, blueberries etc., can all be used!
How To Serve
Obviously, this is delicious on its own, but feel free to drizzle chocolate sauce all over top to add even more decadence to this banana pudding! Bananas and chocolate are a match made in heaven. I truly struggle with not eating this straight out of the pan!
Can I Make My Own Pudding?
Absolutely! You can use either my homemade vanilla pudding, OR chocolate pudding recipes for this one! Just omit the milk and pudding mix and use your homemade pudding instead.
Can I Make This In Advance?
Yes! I would actually recommend making this dessert a day in advance so it has time to fully set! You can also freeze your banana pudding for up to 3 months. See u0022storing/freezingu0022 sections for full instructions.
Tips
- If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
- The hardest part about this recipe is waiting for it to set! Make sure you let this chill for AT LEAST 2 hours so that everything has a chance to firm up and won’t be one big gloopy mess. Overnight would be even better!
- Feel free to mix up the layers in this and use your favorite types of pudding! You can use different combinations like butterscotch, chocolate, caramel etc.
Storing Banana Pudding
Store leftover banana pudding sealed tightly in an airtight container or covered in aluminum foil, or plastic wrap in the fridge for up to 1 week.
Freezing
To keep your banana pudding for longer, wrap the pan tightly in a layer of plastic wrap AND aluminum foil, or transfer to an airtight container and store in the freezer for 3 months.
To thaw, store in the fridge overnight until ready to serve.
More Great Recipes To Try
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Banana Pudding
Ingredients
- 40 chessman cookies (about 2 packages)
- 5 ounce instant vanilla pudding ((5 oz box))
- 1 ½ cups milk
- 8 ounce cream cheese (softened (1 package))
- 14 oz sweetened condensed milk ((1 can))
- 2 cups cool whip (or whipped cream)
- 4 medium bananas (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Line the bottom of a 8x8x2-inch baking dish with lady chessmen cookies. You should be able to get 5 across by 4 down, so 20 cookies per layer.
- Make Pudding: In a bowl, combine the milk, pudding mix and blend using a handheld electric mixer until smooth. Set aside and let it set.
- Mix & Combine: 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.
- Assemble: Pour half the mixture over the first layer of the cookies then top with the sliced bananas. Top with remaining cream cheese mixture and spread evenly over the bananas. Finally top with another layer of chessman cookies.
- Chill & Serve: Refrigerate for at least a couple hours before serving.
Notes
- In the original recipe, the banana is layered over the first layer of cookies, however, I prefer my bananas in between layers of pudding. Totally up to you how you decide to layer your pudding.
- If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
- The hardest part about this recipe is waiting for it to set! Make sure you let this chill for AT LEAST 2 hours so that everything has a chance to firm up and won’t be one big gloopy mess. Overnight would be even better!
- Feel free to mix up the layers in this and use your favorite types of pudding! You can use different combinations like butterscotch, chocolate, caramel etc.
- Store leftover banana pudding sealed tightly in an airtight container or covered in aluminum foil, or plastic wrap in the fridge for up to 1 week.
- To keep your banana pudding for longer, wrap the pan tightly in a layer of plastic wrap AND aluminum foil, or transfer to an airtight container and store in the freezer for 3 months. To thaw, store in the fridge overnight until ready to serve.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
