Description
This creamy, decadent banana pudding is the ultimate crowd-pleaser, made with layers of vanilla cookies, ripe bananas, and a luscious cream cheese pudding filling. It’s a simple yet indulgent dessert that’s perfect for any occasion, especially when you’re craving a comforting treat.
Ingredients
Scale
- 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5 oz.) box French Vanilla pudding
- 1 (8 oz.) package cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container frozen whipped topping, thawed (or equal amount sweetened whipped cream)
Instructions
- Line the bottom of a 13×9 inch dish with one bag of cookies, then layer the sliced bananas on top.
- In a separate bowl, combine the milk and pudding mix. Use a handheld electric mixer to blend until smooth and thickened.
- In another bowl, combine the cream cheese and sweetened condensed milk. Mix until smooth and well-blended.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture, stirring until well combined.
- Pour the creamy mixture over the layered cookies and bananas.
- Cover the top with the remaining cookies.
- Refrigerate for at least 4 hours, or until you’re ready to serve.
Notes
- Cookies: You can choose between Pepperidge Farm Chessmen cookies or classic Vanilla Wafers for the base, depending on your personal preference.
- Bananas: Fresh, ripe bananas work best in this recipe, adding sweetness and creaminess.
- Make-Ahead: This banana pudding is an excellent make-ahead dessert, and the flavors improve as it sits in the fridge.
- Toppings: For extra indulgence, consider topping the pudding with a dollop of whipped cream or a sprinkle of crushed cookies right before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 34g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg