Banana Pudding
User Reviews
4.6
132 reviews
Excellent
Banana Pudding
Report
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!
Share:
Ingredients
- 40 chessman cookies about 2 packages
- 5 ounce instant vanilla pudding (5 oz box)
- 1 ½ cups milk
- 8 ounce cream cheese softened (1 package)
- 14 oz sweetened condensed milk (1 can)
- 2 cups Cool Whip or whipped cream
- 4 medium bananas sliced
Instructions
- 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.
Equipments used:
Notes
- 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.
- If you can't find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
- 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!
- 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.
- 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.
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
301kcal
(15%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
322mg
(13%)
Potassium
318mg
(9%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
245IU
(5%)
Vitamin C
4mg
(4%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 322mg | 13% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
132 reviews
Excellent
Other Recipes
You'll Also Love
