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.

4.55 from 273 votes

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Course: Dessert

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 277kcal

Author: Jennifer

Ingredients

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

Instructions

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.

Notes

Adapted from Paula Deen Cookbook

Equipment

Nutrition

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