This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
- 2 pkg Pepperidge Farm Chessmen cookies
- 6 medium bananas, sliced
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 box (5 oz) Instant Banana cream pudding mix ***
- 2 cups milk ***
- 12 oz Cool Whip, thawed
- Line the bottom of a 13×9 baking dish with one package of chessmen cookies. Top with sliced bananas.
- In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
- Fold in cool whip and spread over banana layer.
- Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.
- French Vanilla or Vanilla Pudding Mix can be substituted for the Banana Cream flavor
- I used 2% milk, but any variety would work.
- Nilla Wafers and Butter Cookie can be substituted for the Chessmen Shortbread Cookies.
- Recipe slightly adapted from Paula Deen’s Not Yo Mamas Banana Pudding Recipe
- Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature!
- For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!
- Store banana pudding covered with plastic wrap in the refrigerator.
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 219 Total Fat: 11g Saturated Fat: 8gTrans Fat: 0g Unsaturated Fat: 2g Cholesterol: 7mg Sodium: 89mg Carbohydrates: 29g Fiber: 2g Sugar: 19g Protein: 4g