Description
This indulgent and creamy banana pudding, made famous by Paula Deen, is layered with sweetened condensed milk, cream cheese, and a decadent pudding mix, topped with fresh banana slices and crispy cookies. It’s the ultimate dessert for any occasion!
Ingredients
Scale
- 2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
- 2 cups milk
- 1 (5.1 ounce) box instant vanilla pudding
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened at room temperature
- 1 (12-ounce) container frozen whipped topping, thawed
- 6–8 medium bananas, sliced 1/2″ thick
Instructions
- In a large bowl, whisk together the milk, instant vanilla pudding mix, and sweetened condensed milk. Set aside for a few minutes to allow it to thicken.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually fold in the whipped topping until well combined.
- Gently fold the pudding mixture into the cream cheese and whipped topping mixture. Stir until everything is evenly mixed.
- In a 9×13-inch dish, layer half of the Chessman cookies on the bottom.
- Top the cookies with a layer of sliced bananas.
- Spread half of the pudding mixture over the bananas, smoothing it into an even layer.
- Repeat the layers with the remaining Chessman cookies, bananas, and pudding mixture.
- Cover and refrigerate the banana pudding for at least 4 hours, preferably overnight, to allow the flavors to meld and the pudding to set.
- Serve chilled and enjoy!
Notes
- For an extra touch, you can garnish with more crushed Chessman cookies or a sprinkle of cinnamon on top before serving.
- If you prefer, you can substitute the Chessman cookies with Nilla Wafers.
- The pudding can be made a day ahead of time for convenience, making it perfect for parties or gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Southern