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Banana Pudding

by Rebecca April 1, 2021

Prep Time: 15 mins | Chill Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 12 Servings

I am obsessed with no-bake desserts. And this Banana Pudding recipe is one of my favourites. A creamy, rich, and delicious dessert that’s perfect for weeknights or potlucks, and everybody!

Ingredients

2 packages Pepperidge Farm Chessmen cookies

6 medium bananas, sliced

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1 box (5 ounces) Instant Banana cream pudding mix

2 c. milk

12 ounces Cool Whip, thawed

How to make Banana Pudding

Step 1: With a package of chessmen cookies, line the bottom of a 13 x 9-inch baking dish and top with the slices of banana.

Step 2: Place the cream cheese and sweetened condensed milk in a mixing bowl. Beat until smooth. Add in the pudding mix and milk, then beat for a few minutes, scraping the sides down of the bowl as needed.

Step 3: To the mixture in the bowl, fold in the cool whip. Spread this over the banana layer.

Step 4: On top, place the rest of the chessmen cookies.

Step 5: Cover the dish with plastic wrap and sit in the fridge for about 4 hours.

Notes:

You can replace the Banana Cream flavour with French Vanilla or Vanilla Pudding Mix.

For this recipe, I used 2% milk. Although, feel free to use any variety.

You can use Nilla Wafers and Butter Cookie instead of Chessmen Shortbread Cookies.

To get a smooth pudding, I recommend using an electric mixer. Make sure to use softened cream cheese (room temperature).

Chill the banana pudding for at least 4 hours or overnight for best results.

Cover the banana pudding first with plastic wrap before you place it in the fridge.

Nutrition Facts:

Yield: 12, Serving Size: 1
Amount Per Serving: Calories: 219 | Total Fat: 11g | Saturated Fat: 8g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 89mg | Carbohydrates: 29g | Fiber: 2g | Sugar: 19g |Protein: 4g

Banana Pudding

Rebecca Prep Time: 15 mins | Chill Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 12 Servings I am obsessed with no-bake desserts. And this Banana Pudding… General Recipes Banana Pudding European Print This
Serves: 12 Prep Time: 15 mins Cooking Time: 4 hrs 4 hrs
Nutrition facts: 219 calories 11 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 packages Pepperidge Farm Chessmen cookies
  • 6 medium bananas, sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 box (5 ounces) Instant Banana cream pudding mix
  • 2 c. milk
  • 12 ounces Cool Whip, thawed

Instructions

Step 1: With a package of chessmen cookies, line the bottom of a 13 x 9-inch baking dish and top with the slices of banana.

Step 2: Place the cream cheese and sweetened condensed milk in a mixing bowl. Beat until smooth. Add in the pudding mix and milk, then beat for a few minutes, scraping the sides down of the bowl as needed.

Step 3: To the mixture in the bowl, fold in the cool whip. Spread this over the banana layer.

Step 4: On top, place the rest of the chessmen cookies.

Step 5: Cover the dish with plastic wrap and sit in the fridge for about 4 hours.

Notes

You can replace the Banana Cream flavour with French Vanilla or Vanilla Pudding Mix. For this recipe, I used 2% milk. Although, feel free to use any variety. You can use Nilla Wafers and Butter Cookie instead of Chessmen Shortbread Cookies. To get a smooth pudding, I recommend using an electric mixer. Make sure to use softened cream cheese (room temperature). Chill the banana pudding for at least 4 hours or overnight for best results. Cover the banana pudding first with plastic wrap before you place it in the fridge.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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