Get the Recipe:
Banana Pudding
This Banana Pudding strays from the ordinary with a creamy filling made with cream cheese, whipped cream, and pudding.
Ingredients
- 2 bags Pepperidge Farm Chessmen Cookies
- 6 to 8 bananas sliced*
- 2 cups (480 ml) milk
- 1 5-ounce box (141 g) instant French vanilla pudding**
- 8 ounces (226 g) cream cheese, softened
- 14 ounces (396 g) sweetened condensed milk
- 12 ounces (340 g) frozen whipped topping, thawed
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Instructions
- Line the bottom of a 13″x 9″x 2″dish with 1 bag of cookies. Place the bananas on top.
- Blend the milk with the pudding mix.
- Using an electric mixer on medium speed, beat the cream cheese and condensed milk together until smooth. Fold in the whipped topping. Add this mixture to the pudding and stir until blended. Pour over the bananas.
- Cover the top with the remaining cookies. Refrigerate until serving.
Notes
- *I usually use 2-3 bananas sliced very thinly. If you’re a big banana fan, though, you may want to use more.
- **I’ve never found this size box at my grocery store. I only find the 3+ ounce size and use 1 & 1/2 boxes for the recipe.
- Banana pudding will last for about 3 days in the refrigerator. Cover the dish with plastic wrap or foil or, if you have leftovers, transfer them to an airtight storage container.
- Recipe slightly adapted from The Lady & Sons Just Desserts.
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