A thick and creamy banana pudding topped with hearty and buttery store-bought cookies for a lovely display.
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.
The Lord gives strength to his people; the Lord blesses his people with peace. - Psalm 29:11
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
Ingredients
- 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
Instructions
- 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