You ever have a dessert that makes folks stop mid-bite and go, “Now who made this?” Well, honey, this banana pudding with cream cheese and Chessman cookies is just that kind of showstopper. Rich, creamy, and unapologetically Southern, it’s a sweet little thing that brings the potluck table to a hush then a chorus of “mmm-hmms.
Why You’ll Love This Banana Pudding
- Creamy, dreamy layers that feel like a Southern hug
- Make-ahead magic, tastes even better the next day
- No baking, all flavor perfect for any skill level
What Goes in the Bowl: Ingredients
This dessert might taste like heaven, but it’s built from pantry staples. Let me walk you through what each does in the dish:
Chessman Cookies: These buttery shortbread beauties from Pepperidge Farm bring that perfect crunch and signature Southern flair. Forget plain ol’ wafers – this is luxury banana pudding.
Bananas: Ripe, spotty, and sweet that’s the kind we want. They’re the soul of the pudding, lending that mellow, fruity warmth in every bite.
Cream Cheese: Tangy, rich, and thick, cream cheese gives this pudding body and just the right amount of sass. Don’t skip it.
Sweetened Condensed Milk: She’s thick, she’s sweet, and she holds it all together like the auntie with the best hugs at the family reunion.
Instant Vanilla Pudding Mix: Grab the instant kind we’re not here for stovetop drama. It sets up creamy and light.
Cold Milk: Helps dissolve the pudding and gives it that silky-smooth spoon feel. Whole milk preferred for full flavor.
Heavy Whipping Cream: Instead of store-bought whipped topping, we’re going homemade fluffy, fresh, and no weird aftertaste.
Let’s Layer This Love: Step-by-Step Instructions
In a stand mixer or big ol’ bowl, beat the cream cheese until smooth. Add sweetened condensed milk and keep mixing until it’s creamy and dreamy. In another bowl, whisk the pudding mix and cold milk until it thickens up about 2 minutes.
Now gently fold the pudding into the cream cheese mixture. Be kind. We want volume, not soup. Whip your heavy cream in a separate bowl until you get soft peaks, then fold that in too. This is where the magic fluffs up.
Grab a 9×13 dish. Line the bottom with a layer of Chessman cookies (I like the ones with the little kings and queens showing up top), followed by sliced bananas. Pour half your pudding over it. Repeat: cookies, bananas, then the rest of the pudding. Top it all off with a final layer of cookies – picture-perfect style.
Cover and chill at least 4 hours, but overnight? Oh, it’s divine.
A Few Slippery Spots to Avoid
Using underripe bananas: No green here – firm but freckled is the goal.
Skipping the chill time: This pudding needs hours to set. Rush it, and you’ll have a soupy mess.
Subbing whipped topping: It’ll do in a pinch, but real whipped cream gives a richness store-bought just can’t touch.
Pro Tips
Let’s talk layering. I always start with cookies because they act like little sponges soaking up flavor while still staying slightly crisp. When adding bananas, slice them just before layering to keep browning at bay. A spritz of lemon juice can help, but honestly, the pudding seals ’em up nicely if you work fast.
Whipping your cream fresh makes a world of difference – trust me, it’s worth those extra few minutes. And when you’re folding it in, think gentle waves, not choppy seas. You’re marrying flavor with fluff – don’t break it up with rough stirring.
Bonus Tip
Want to get fancy for a party or picnic? Spoon the layers into small mason jars or dessert cups. People love having their own personal banana pudding, and it keeps everything tidy too. Tuck a cookie on top right before serving – it’ll stay crisp, and folks will think you’re a genius.
If you’re loving this kind of twist, check out these Mini Tiramisu Cups for more single-serve inspiration.
How to Serve Banana Pudding Like a Southern Pro
This dish shines cold, straight from the fridge, served with a long-handled spoon and a whole lot of love. It’s perfect for Sunday suppers, baby showers, or that random Tuesday you just need something sweet.
Pair with sweet tea or black coffee. And if you’re making other banana treats, you’ll love these banana bread cookies like this pudding’s chewy cousin.
Banana Pudding with Cream Cheese and Chessman Cookies
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Whisk
- 9×13 Baking Dish
Ingredients
Base Layers
- 2 packages Chessman cookies Pepperidge Farm brand
- 4 bananas ripe, sliced
Pudding Filling
- 1 package cream cheese 8 oz, softened
- 1 can sweetened condensed milk 14 oz
- 1 package instant vanilla pudding mix 5 oz
- 2 cups cold whole milk
- 2 cups heavy whipping cream whipped to soft peaks
Instructions
- In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until well combined.
- In a separate bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened.
- Gently fold the pudding into the cream cheese mixture until combined.
- In another bowl, whip the heavy cream until soft peaks form, then fold it into the pudding mixture.
- Line the bottom of a 9×13 dish with one layer of Chessman cookies. Add a layer of sliced bananas on top.
- Pour half the pudding mixture over the bananas and spread evenly.
- Repeat with another layer of cookies, bananas, and the remaining pudding.
- Top with a final layer of Chessman cookies. Cover and chill for at least 4 hours or overnight.
Notes
- To prevent bananas from browning, slice them just before layering or toss lightly with lemon juice.
- This dessert can be made a day in advance for best flavor and texture.
FAQs
What’s the best way to keep bananas from turning brown?
If you’re prepping early, toss banana slices in lemon juice just a touch or build the pudding quickly so they’re covered in creaminess, which protects them from air.
Can I make banana pudding the night before?
Absolutely in fact, please do. It gives the cookies time to soften and the flavors to marry. Just don’t top with extra bananas until serving time to keep it pretty.
Can I use vanilla wafers instead of Chessman cookies?
You sure can! While Chessman cookies add buttery richness and style, vanilla wafers are the classic. Your pudding, your rules but don’t skip the cream cheese layer!
Can I freeze banana pudding?
I wouldn’t. The bananas get mushy and the cream separates. This beauty is best enjoyed within 2-3 days from the fridge, fresh as ever.
The Last Crumb: Why This Recipe Sticks With You
This banana pudding with cream cheese and Chessman cookies isn’t just a dessert. It’s a memory in the making. It’s something that travels well in a casserole dish to church suppers and also steals the spotlight at backyard barbecues. Rich, no-bake, and full of personality just like the people who gather around to eat it.
And if you’re loving Southern comfort desserts, give my Biscoff Banana Pudding a look next she’s a spiced-up cousin with a little cinnamon kick.
