Banana Pudding Recipe

2 (7.25-ounce) bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5.1-ounce) can instant vanilla pudding
1 (14-ounce) can sweetened whole milk
1 (8-ounce) cream cheese, softened at room temperature
1 container (12 ounces) frozen and thawed whipped cream
6 to 8 medium bananas (1/2 thick)

How to Make Banana Pudding Recipe

In a large mixing bowl, combine milk and instant pudding mix using an electric mixer. Mix on low speed until mixed and fluffy, about two minutes.
In a separate bowl, combine softened cream cheese and condensed milk. Beat everything at medium speed until there are no lumps and the mixture is smooth.
Gently fold in Cool Whip with a rubber spatula until combined.
Place the mixture in a bowl with a whisk and mix gently until completely combined.
Line the bottom of a 9 x 13-inch baking dish with 1 bag of the cookies.
Place sliced ​​bananas on top in the same layer.
Then brush the banana with the cream mixture and smooth it with a plastic spatula.
Finally, lay out the second bag of Chessmen cookies.
Cover the plate with plastic wrap and refrigerate for at least 3 hours (overnight is best!)
Scoop the banana pudding from the plate and enjoy!

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