Banana Pudding

4.80 from 5 votes

Here it is—the most decadent, beautiful, no-fuss banana pudding that’ll steal the show at any gathering. With layers of creamy filling, ripe bananas, and those buttery Chessmen cookies, this make-ahead dessert is a hit with all ages. It’s so good, your people will ask for it by name. (Might as well go ahead and name it after yourself now.)

Prep Time30

Cook Time0

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 570kcal

Cost: $12-$15

Equipment

Electric hand mixer
9x13 pan (disposable or standard)
Mixing bowls
Kitchen shears (optional, for trimming cookies)

Ingredients

2 bags Pepperidge Farm Chessmen Cookies
8 medium ripe 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
2 tbsp white granulated sugar
1 tsp pure vanilla extract

Instructions

Soften the cream cheese: Take it out of the fridge about 2 hours in advance.
Line the pan: Place cookies from one bag across the bottom of a 9x13 pan. If using a pan with rounded corners, trim four cookies with kitchen shears so they fit snugly.
Mix the pudding: In a large bowl, combine milk and pudding mix. Blend well using a hand mixer.
Make the cream cheese layer: In a smaller bowl, beat the softened cream cheese with the sweetened condensed milk until smooth.
Combine: Add the cream cheese mixture to the pudding and stir with a spoon until fully incorporated.
Whip the cream: In the bowl used for the cream cheese, whip the heavy cream, sugar, and vanilla until medium-stiff peaks form.
Fold: Gently fold the whipped cream into the pudding mixture.
Add bananas: Slice the bananas and stir them gently into the filling.
Assemble: Pour the banana pudding mixture over the bottom cookie layer and smooth it out evenly.
Top it off: Arrange the remaining cookies from the second bag on top.
Chill: Cover with plastic wrap and refrigerate for at least 2 hours, or longer if you have time.

Notes

Serving Tip: For potlucks or parties, use a disposable aluminum 9x13 pan—no dish to track down later!

Banana Tip: Use bananas that are fully yellow with a few brown speckles. Too green? They won’t be sweet enough. Too brown? They’ll turn mushy.

Whipped Cream Tip: Use 1 (12-oz) tub of thawed Cool Whip in place of the whipped cream, sugar, and vanilla. Thaw overnight in the fridge for best texture.

Make-Ahead Magic: Best when made the night before. The cookies soften into the perfect cake-like texture.

Dairy-free? Try using plant-based whipped topping and dairy-free cream cheese alternatives.

Gluten-free? Substitute with a certified GF cookie like Schär shortbread.

Nutrition