Ultimate Banana Pudding
This Not Yo’ Mama’s Banana Pudding is the famous upgrade to the classic Southern favorite. Instead of a loose, spoonable pudding, this version is rich, thick, and perfectly set, thanks to cream cheese and sweetened condensed milk. The real standout is the use of buttery Chessman cookies in place of vanilla wafers—they hold their shape while adding a delicate shortbread crunch that makes the dessert unforgettable.
Not Yo’ Mama’s Banana Pudding
Ingredients
| Ingredient | Amount |
|---|---|
| Chessman cookies | 2 bags |
| Bananas, sliced | 6–8 |
| Whipped topping (such as Cool Whip) | 12 oz |
| Cream cheese, softened | 8 oz |
| Sweetened condensed milk | 1 can |
| Milk | 2 cups |
| French vanilla instant pudding mix | 1 small box |
Instructions
1. Create the First Layer
Arrange one full bag of Chessman cookies across the bottom of a 13×9-inch baking dish. Evenly layer the sliced bananas over the cookies.
Tip: Slice bananas about ¼ inch thick for an even layer and clean slices later.
2. Mix the Two Bases
In one bowl, whisk the pudding mix with the milk until it begins to thicken.
In a separate large bowl, beat the cream cheese and sweetened condensed milk together until smooth and creamy.
3. Finish the Filling
Gently fold the whipped topping into the cream cheese mixture. Then stir this mixture into the prepared pudding until fully blended and silky.
4. Assemble and Chill
Spread the pudding mixture evenly over the banana layer. Arrange the remaining Chessman cookies neatly on top. Cover and refrigerate for at least 4 hours—overnight is ideal.
