Chessmen Cookies Banana Pudding

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A thick and creamy banana pudding topped with hearty and buttery store-bought cookies for a lovely display.

Chessmen Cookies Banana PuddingYesterday.  Let’s talk about yesterday.  Yesterday was one of only two days each week where I have four work hours while the kids are at a Moms Day Out.  Yesterday was the day I was supposed to use all four of those hours to get a butt-load of work done.  Yesterday was the day I needed to photograph three different recipes and write today’s post and Monday’s post.  Yesterday was the day I was going to take about 30 minutes and schedule out our itinerary for our trip to Austin this weekend.  Yesterday was the day we were going to get out our Christmas decorations.

Yesterday didn’t go as planned.

Yesterday, Simon puked on me two different times.  Yesterday, I mopped my floors twice.  Yesterday, I gave Simon three baths.  Yesterday, I held Simon all day long.

Chessmen Cookies Banana PuddingDespite it all, I didn’t have a bad day yesterday!  After Simon threw up the first time during breakfast, I prayed right away that God would guard my thoughts and mind, and give me plenty of energy and a positive attitude.  I prayed this prayer because I know myself all too well.  My normal self (my self-reliant self) would dwell on every negative outcome of yesterday and let myself grunt and grumble about not getting my check list done.  As soon as Ben arrived home from work, I would go on and on about how tired I was from taking care of a sick child and how stressed out I’ve become because I’m behind on work.  But, I didn’t!

Chessmen Cookies Banana PuddingThe thing is, because I came to God with it right away, He helped me keep my thoughts on Him and cast all of my cares on Him.  I was able to remember that the more demanding my day, the more help I will receive from him.

The Lord gives strength to his people; the Lord blesses his people with peace. – Psalm 29:11

Chessmen Cookies Banana PuddingLet’s celebrate getting through the day yesterday with a big scoop of this Chessmen Cookies Banana Pudding!  This is a recipe from Paula Deen’s kitchen, and it’s fabulous!  I made this the first time for church — it serves a lot of people.  It’s a thicker and creamier texture than many banana pudding recipes I’ve had, and using the Chessmen Cookies brings it to a whole new level.

Chessmen Cookies Banana Pudding

Two tips:  1) In a pinch, you can use Cool Whip instead of homemade whipped cream, however, the homemade version is a lot better.  It’ll still be good — but not the best.  2) The recipe calls for two bags of Chessmen Cookies.  Open both bags before you start layering. You want the top layer of cookies to look perfect, but many of the cookies are already crushed or cracked when you open the bag.   If you open both bags, then you can pick the cracked cookies out from both packages for the hidden bottom layer, leaving the good cookies for the top.

Chessmen Cookies Banana Pudding

Yield: 12 servings

A thick and creamy banana pudding topped with hearty and buttery cookies.

  • 2 bags (7.25 oz. each) Pepperidge Farm Chessmen Cookies
  • 6 to 8 banana, cut into 1/4-inch thick slices
  • 2 cups cold heavy cream
  • 2 tablespoons granulated sugar
  • 2 cups milk
  • 1 package (5 oz.) instant French vanilla pudding
  • 1 can (14 oz.) sweetened condensed milk
  • 1 package (8 oz.) cream cheese, at room temperature

Open both bags of Chessmen cookies. Using up any broken cookies first, line the bottom of a 9x13-inch baking dish. You should use up about one bag's worth. Layer the bananas over top.

Next, make the whipped cream: In a large mixing bowl, whip the cream and sugar on medium-high speed until stiff peaks form. Be careful not to over-beat; set aside.

In a medium bowl, beat together the milk and pudding mix with an electric mixer until combined and smooth. In a separate bowl, beat the condensed milk and cream cheese together until creamy. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Add the pudding mixture and stir until well blended. Scrape into the baking dish and spread evenly over the bananas. Top with the remaining cookies. Cover with plastic wrap and refrigerate for 3 hours.

Recipe Source: Paula Deen's Southern Cooking Bible

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  1. Heather West says:

    A friend of mine makes this for an annual 4th of July gathering and it is soooo good! Also, I have to say your story about your day & your prayer inspires me. I have had a lot of ‘bad” days lately and you have reminded me to give my troubles to God and let him guide my day – not me or my circumstances. Thanks for sharing!

    • Nikki Gladd says:

      Thank YOU for sharing, Heather! I find that when I’m good about starting my days in a quiet time reading scripture and praying, my days go so much better! Even if it does end up being a difficult day, my attitude about it is much more positive. 🙂

      (PS – I love that your friend makes this every 4th of July! I might have to start that tradition!)

  2. What an accomplishment to keep your thoughts trained on God even as you cleaned up the floor for a second time. If that’s not cause for celebratory banana pudding, I don’t know what is!

  3. What a refreshingly beautiful post, and it hit home for me. I am going to really try to pray at the start of a stressful day, rather than let negative thoughts consume me. Hope your baby is feeling better!

  4. What an amazing attitude you have!! Hope he’s feeling better, too 🙂 I love banana cream pudding and I’m excited to try it with those cookies!!

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