Chessman Banana Pudding
Creamy, decadent, and irresistible, this homemade classic chessman banana pudding is a delicious, rich dessert you'll love!
- 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.
Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 265mg | Fiber: 2g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg