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banana pudding in a pan with a portion taken out of it.
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4.57 from 39 votes

Banana Pudding

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!
Prep Time30 mins
Cook Time0 mins
Chilling time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: banana pudding, banana pudding recipe
Servings: 10
Calories: 301kcal



  • 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.


  1. 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.
  2. If you can't find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
  3. 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!
  4. 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.
  5. 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.
  6. 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.


Serving: 1serving | Calories: 301kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 322mg | Potassium: 318mg | Fiber: 2g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg