Not Yo’ Mama’s Banana Pudding
This ultra-creamy banana pudding is rich, silky, and absolutely irresistible—layered with fresh bananas, fluffy pudding, and buttery Chessmen cookies. It’s a crowd-pleasing, no-bake dessert perfect for potlucks, holidays, and family gatherings.
Ingredients
2 (7.25-ounce) bags Pepperidge Farm Chessmen cookies
2 cups milk
1 (5.1-ounce) box instant vanilla pudding
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
1 (12-ounce) container frozen whipped topping, thawed
6–8 medium bananas, sliced 1/2 inch thick
Directions
In a bowl, mix milk and instant pudding on low speed until thickened, about 2 minutes.
In a separate bowl, beat cream cheese and sweetened condensed milk until smooth.
Fold in whipped topping gently with a spatula.
Add this mixture to the pudding and stir gently to combine.
Line the bottom of a 9×13-inch dish with 1 bag of Chessmen cookies.
Add a layer of sliced bananas evenly over the cookies.
Spread the pudding mixture over the bananas and smooth the top.
Arrange the second bag of cookies on top.
Cover with plastic wrap and refrigerate at least 3 hours (overnight is even better).
Scoop and serve chilled.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes (plus chilling)
Kcal: 380 kcal | Servings: 12
Tips
For bananas that stay fresh-looking longer, toss slices lightly in lemon juice before layering.
Chill overnight for the best texture—the cookies soften into a cake-like layer.