Banana Pudding—Quick and Easy Show Stopper!


Print Recipe Pin Recipe
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 minutes
Cook Time0 minutes
Refrigerate2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 320kcal
Author: Mary Hunt


  • 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


  • 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.


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.


Calories: 320kcal
Print Friendly, PDF & Email

More from Everyday Cheapskate

A woman cleaning soot from the glass of the fireplace. Homework daily winter routine
Roast beef on cutting board with saltcellar and pepper mill
Pouring bleach close up on red background
Fresh green celery isolated on white
A freshly baked pizza margherita with olive oil, tomatoes, fresh basil, and mozzarella cheese.
hot deals banner
news u can use sep 2023
life insurance concept
campsite at sunrise

Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Caught yourself reading all the way 'til the end? Why not share with a friend.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

How was it?