Banana Pudding with Cream Cheese and Chessman Cookies
Rich, creamy, and unapologetically Southern, this no-bake banana pudding layers Chessman cookies, ripe bananas, tangy cream cheese, and fluffy homemade whipped cream. A make-ahead crowd-pleaser perfect for any gathering.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Whisk
- 9x13 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 9x13 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.