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
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.
