This chessman banana pudding recipe is a fun twist on a classic. Instead of nilla wafers, this version, a la Paula Deen, uses Pepperidge Farm Chessmen cookies for a sweet, crunchy, (and fun!) dessert.
Chessmen Banana Pudding Ingredients
You will need:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container frozen whipped topping, thawed
- 2 bags Pepperidge Farm Chessmen cookies
- 6-8 bananas, sliced
- 2 cups milk
- 1 (5 oz) box instant French vanilla pudding
- 1 (8 oz) package cream cheese, softened
Substitutions & Additions
PUDDING: If you can’t find french vanilla pudding, regular vanilla pudding is a close substitute. For a creamier version, add ½ french vanilla pudding and ½ cheesecake pudding (it’s decadent)!
STRAWBERRIES: Add a layer of thinly sliced strawberries on top of your sliced banana layer for a pop of color and some extra sweet, fruity flavor.
How to Make Chessmen Banana Pudding:
STEP ONE: Using a 9 x 13 inch pan, pan layer the bottom of the pan with one bag of Chessmen cookies. If there are any broken cookies in your bag, use them here! Save all of the prettiest cookies for the top of your pudding.
STEP TWO: Layer the sliced bananas over the top of the cookies.
STEP THREE: In a large bowl, combine the milk and pudding mix using an electric mixer. Mix for about 5 minutes, until it starts to get thick. In another large bowl, combine the cream cheese and sweetened condensed milk with the mixer until smooth. Fold the whipped topping into the cream cheese mixture.
STEP FOUR: Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the combined mixture over the cookies and bananas.
STEP FIVE: Then, place the remaining cookies on top of this mixture. Carefully cover with plastic wrap. Refrigerate at least 4 hours until ready to serve.
How to store this recipe
It’s not recommended to freeze your chessmen banana pudding because the bananas won’t hold up well in the freezer and thawing it can make the texture soggy. If you need to make this recipe ahead of time or store your leftovers, it will keep in the fridge for 2 – 3 days.
This chessmen banana pudding has everything that you want in a dessert: it’s easy to make, decadently sweet, and pretty to look at.
Chessman Banana Pudding
- One 14 ounce can sweetened condensed milk
- One 12 ounce container frozen whipped topping thawed
- Two bags Pepperidge Farm Chessman cookies
- 6-8 bananas sliced
- 2 cups milk
- One 5 ounce box instant French vanilla Pudding
- One 8 ounce package cream cheese softened
- Using a 9 x 13 pan layer the bottom of the pan with one bag of cookies (use any broken ones for the bottom).
- Layer the sliced bananas over the top of the cookies.
- In a large bowl combine the milk and pudding mix using an electric mixer, about 5 minutes until it starts to get thick.
- In another large bowl combine the cream cheese and sweetened condensed milk with the mixer 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 or you could use the mixer you were already using!
- Pour the mixture over the cookies and bananas.
- Place the remaining cookies on top of this mixture.
- Carefully cover with plastic wrap. Refrigerate at least 4 hours until ready to serve. Can be made the day before and refrigerated overnight.