Chessman Banana Pudding
Buttery shortbread adds another layer of decadence to this easy Chessman banana pudding. It's the perfect make-ahead dessert for a crowd!
Servings: 20 servings
Calories: 215kcal
Equipment
- 9x13 baking dish
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 packages Pepperidge Farm Chessman Cookies
- 6 bananas ripe and sliced
- 1 cup cream cheese softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (5 ounce) box Instant Banana Pudding
- 1 teaspoon vanilla extract
- 2 cups whole milk cold
- 5 cups (about 12 ounces) Cool Whip thawed
Instructions
- Place one package of the Chessman cookies on the bottom of a 9X13 baking dish. They can overlap a bit.2 packages Pepperidge Farm Chessman Cookies
- Top the cookies with sliced bananas in a nice layer.6 bananas
- Beat the softened cream cheese and sweetened condensed milk until smooth.1 cup cream cheese, 1 (14 ounce) can sweetened condensed milk
- Add the dry pudding mix to the bowl and beat.1 (5 ounce) box Instant Banana Pudding
- Add the vanilla and milk and blend until smooth. Scrape down the sides of the bowl to mix evenly.1 teaspoon vanilla extract, 2 cups whole milk
- Carefully fold in the Cool Whip and then spread the mixture evenly over the top of the sliced bananas.5 cups (about 12 ounces) Cool Whip
- Top the pudding mixture with the rest of the Chessman cookies.
- Cover the baking dish and place in the fridge. Let it chill for a minimum of 4 hours.
- Remove from the fridge. Slice, and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 274mg | Fiber: 1g | Sugar: 26g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 0.2mg