5 from 1 vote

Banana Pudding

Here it is ... the most decadent, beautiful, quick, easy banana pudding ever. No summer (or any time of year for that matter) gathering is complete without a big, creamy, cookie-laden banana pudding dessert that is make-ahead-friendly and pleases every age. This is the dessert your family and friends will request for every special event. Go ahead—make it your own by adding your name to its title!

Prep Time30

Cook Time0

Refrigerate2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 320kcal

Author: Mary Hunt

Ingredients

2 bags Pepperidge Farm Chessmen Cookies
8 medium bananas
2 cups whole milk
1 (5-oz) box Instant French Vanilla Pudding
1 (8-oz) package cream cheese, at room temperature
1 (14-oz) can sweetened condensed milk
1 cup heavy whipping cream whipped with the 2 tbsp sugar and 1/2 tspn vanilla extract, to medium-stiff peaks
2 tbsp white granulated sugar
1 tspn pure vanilla extract

Instructions

Line the bottom of a 13 x 9-in dish with 1 bag of the Chessman cookies.
In a large mixing bowl, combine the milk and pudding mix. Blend well using a handheld electric mixer.
In another smaller bowl, place the room-temperature cream cheese and sweetened condensed milk. Using the electric mixer, mix until completely smooth.
Add the cream cheese mixture to the pudding mixture and with a large wooden spoon, stir until well blended.
Using the now-empty bowl you used to mix the cream cheese and condensed milk, place the heavy whipping cream, sugar, and vanilla extract and whip with the electric mixer until it reaches medium-stiff peaks consistency.
Gently fold the whipped cream into the mixture in the large bowl.
Slice the bananas into the mixture, and stir gently to incorporate.
Pour the mixture over the cookies, and smooth it out.
Place the remaining cookies in the 2nd bag over the top.
Cover with plastic wrap and refrigerate until ready to serve or for at least two hours.

Notes

Note 1: Total servings for this recipe: 12 large. Approx 320 cal per serving.

Note 2: A 12-oz container of Cool Whip whipped topping you can find in the frozen food section of the supermarket is a reasonable substitute for the heavy whipping cream, sugar, and vanilla extract. Just make sure it is completely thawed before proceeding with this recipe.