Chessman Banana Pudding: A Southern Classic
A Southern no-bake dessert featuring layers of Chessman cookies, ripe bananas, and a creamy vanilla pudding and cream cheese filling for a silky, fruity, and comforting treat perfect for gatherings or sweet cravings.
- Prep Time: 15
- Total Time: 15
- Yield: 12 servings
- Category: All Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 bags Pepperidge Farm Chessman cookies
6 to 8 ripe bananas, sliced 1/4 inch thick
2 cups milk (whole or 2%)
5 ounces instant French vanilla pudding mix
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
Instructions
Line a 9×13-inch baking dish or layer it in a glass trifle bowl.
In a large bowl, mix the instant pudding with the milk until thickened and smooth.
Stir in the softened cream cheese and sweetened condensed milk until fully combined.
Spread a layer of Chessman cookies along the bottom.
Add a layer of bananas over the cookies.
Spoon half of the pudding mixture over the bananas.
Repeat with another layer of cookies, a layer of bananas, and the remaining pudding mixture.
Cover and refrigerate for at least 4 hours or until set.
Before serving, optionally add a final layer of crushed or whole cookies on top.
Notes
For even texture, gently break the cookies into similar sizes.
Use ripe but firm bananas to prevent muddying the layers.
Allow the dessert to rest for 15 minutes after chilling to set more firmly.
Store in the fridge for up to 2 days for best quality.