Paula Deen has a unique spin on a classic Banana Pudding recipe. She serves up a French Vanilla pudding with cream cheese that is so rich and creamy. And it’s topped with Pepperidge Farm Chessman Butter cookies. How pretty! You must try this one.
This recipe for Banana Pudding with Chessman Cookies is always a big hit at our family get-togethers.
We also have the recipe for our beloved Creamy Banana Pudding on the blog.
It’s been in our family for years.
The Creamy Banana Pudding has a much softer texture than this recipe and it uses traditional vanilla wafers rather than the Chessman cookies in this recipe.
You can’t go wrong with either recipe.
They are both unique and delicious in their own way.
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Key to Success #1 – The Pepperidge Farm Chessman Butter Cookies
One of the things that set this banana pudding recipe apart from all the others is the pretty Chessman cookies that decorate the top of it.
You can find these cookies in your local grocery store or they are available on Amazon.
You’ll need two of the 7-ounce (approx.) packages in this recipe.
Be sure to open up both packages of cookies to make sure none of them are broken.
It’s okay if some are broken.
Just put them on the bottom layer of your banana pudding.
Depending on your pan, you’ll probably need one whole bag of Chessman cookies for the top of your banana pudding.
I have a 9X13-inch Fiesta baking dish and it’s perfect for this banana pudding.
I can fit four Chessman cookies across the short side and 6 down the long side.
The Chessman cookies are not just for looks!
They also add a great buttery flavor to the banana pudding and they don’t get as soggy as traditional vanilla wafers.
Key to Success #2 – The Cream Cheese
Paula Deen’s Banana Pudding takes a detour from the traditional banana pudding recipe with the addition of 8 ounces of cream cheese.
The cream cheese in this recipe adds a nice richness to the pudding and makes it extra thick.
Be sure to let your cream cheese come to room temperature by leaving it out on the countertop at least 30 minutes before you whip up this banana pudding recipe.
You’ll use a hand mixer to cream together the cream cheese and the sweetened condensed milk.
Next, you’ll add in the Cool Whip and mix until the mixture is smooth.
Key to Success #3 -The French Vanilla Pudding
French Vanilla pudding is richer than traditional vanilla pudding.
The addition of French Vanilla pudding in this banana pudding recipe means the pudding is even richer than traditional banana pudding.
Mix your French Vanilla-flavored pudding mix together with the milk.
I use the “shake” method where I put the milk and pudding mix into a bowl with a tight-sealing lid and then shake it for two minutes until it starts to thicken.
Be sure to hold the lid on tight!
After the pudding sets up, stir it into the cream cheese mixture.
Paula Deen’s recipe calls for all the bananas to go right on top of the bottom crust.
I put half the bananas on top of the bottom cookie crust then half the pudding then repeat with the other half of the bananas and the other half of the pudding.
Save Paula Deen’s Banana Pudding to your favorite Icebox Desserts board or your Banana Recipes board.
Paula Deen's Banana Pudding with Chessman Cookies
Paula Deen has a unique spin on a classic Banana Pudding recipe. She serves up a French Vanilla pudding with cream cheese that is so rich and creamy. And it's topped with Pepperidge Farm Chessman Butter cookies. How pretty! You must try this one.
- 2 bags (7 oz each) Pepperidge Farm Chessman Butter Cookies
- 6-8 bananas, sliced
- 1 pkg (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups milk
- 2 small boxes (3 oz each) French Vanilla flavored Instant Pudding Mix
- 1 bowl (8 oz) Cool Whip, thawed
- Line the bottom of a 13X9-inch pan with Chessman cookies. Layer sliced bananas on top of the cookies.
- In a medium bowl using a hand mixer, cream together the cream cheese and sweetened condensed milk until smooth. Slowly pour in the milk, mixing well. Add in both boxes of pudding mix and blend for 2-3 minutes until the mixture is thick and smooth. Refrigerate 10-15 minutes until pudding is firm. Blend in Cool Whip until fully combined.
- Pour pudding mixture over bananas and top with remaining cookies. Refrigerate until ready to serve.
Adapted from Paula Deen Cookbook
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Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 277Total Fat: 9gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 5mgSodium: 182mgCarbohydrates: 48gFiber: 2gSugar: 24gProtein: 4g
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Tuesday 16th of August 2022
Amazing. Delicious, creamy, rich, refreshing. We LOVE this recipe.