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Easy Banana Pudding with Chessman Cookies |Holiday Series |Cooking With Carolyn

Easy Banana Pudding with Chessman Cookies |Cooking With Carolyn

Copyright © 2010 by Cooking With Carolyn

Makes: Approx. 12-15 servings


· 1¾ Cup Milk, low fat, 2% or whole

· 1- 5 oz. package Vanilla Instant Pudding

· 1¾ Cup Ground Pepperidge Farm Chessman Shortbread cookie crumbs (about 1 package)

· 1 Cup Ground Vanilla Wafer Crumbs

· ¼ Cup Granulated Sugar

· 1 Stick of Unsalted Butter, melted

· 1¼ Cup Heavy Whipping Cream

· ¼ Cup Powdered Sugar

· 1- 8 oz. package Cream Cheese, softened

· 1- 14 oz. Can Condensed Milk

· 8-9 Whole Fresh Banana, ¼ inch slices


Preheat oven to 375 degrees.

In a medium sized bowl, combine the milk and vanilla pudding and whisk until smooth. Set aside.

Place the Chessman cookies into a food processor and pulse until the cookies are turned into small crumbs. Once done, measure the crumbs to ensure you have 1¾ Cups, and then pour them into a medium sized bowl. Next, place the vanilla wafers into the food processor and pulse until they become small crumbs. Measure out 1 Cup of the wafer crumbs and pour them on top of the chessman cookie crumbs. Add the granulated sugar to the crumbs and mix well. Add the melted butter to the crumbs and stir, making sure all of the crumbs are moistened. Pour and evenly spread out the crumbs into an ungreased 9x11 glass baking dish. Lightly press the crumbs with a smaller baking dish that has been covered with saran wrap. Bake the crust for 8 to 10 minutes at 375 degrees or until the edges become light golden brown. (Watch the crust and set a timer if necessary.) Once baked, allow the crust to totally cool before pouring in the filling.

Meanwhile, pour the heavy whipping cream into a medium sized bowl. (Hint: To shorten the mixing time, chill the mixing bowl in the freezer for about 20 minutes before use.) Using a hand mixer, mix the heavy cream on low speed for about 1 to 2 minutes (to prevent splattering). Next, add the powdered sugar, turn the mixer to high speed and mix for about 5 minutes or until the whipped cream has soft peaks. Set aside.

In a large bowl, combine and mix the cream cheese and condensed milk using the hand mixer. Mix just until smooth, about 2 to 3 minutes.

Now, pour the thick vanilla pudding into the bowl containing the cream cheese and condensed milk mixture. Using a large spoon or spatula, mix all of the ingredients together until well incorporated. Next, fold in half of the whipped cream into the mixture until incorporated and then fold in the second half until the entire bowl of filling is well combined.

(Hint: Slice the bananas now. Avoid doing it too early in the recipe because they’ll turn brown.)

Place the baking dish containing the cooled crust on a flat surface. Pour in about 1/3 of the filling on top of the crust and spread out evenly. Place the banana slices on top of the filling covering all of the areas, corners and sides. (You can decide how many banana slices you want, more or less.) Pour the remaining filling on top of the sliced bananas and spread out evenly covering all of the bananas. It’s optional to place additional Chessman cookies on top. Cover the dish with saran wrap and refrigerate for at least 2 hours. Serve chilled.


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