Every week I do this thing where I sit down with my computer and a notebook and say I’m meal planning. What I really do is watch Sister Wives, stare blankly at the computer, and then get so fed up with planning that I delete half of my Pinterest boards.

Last week my “meal plan” consisted of one thing: banana pudding.

I have been wanting to try this particular banana pudding recipe for a very long time but I had it stuck in my head that the Chessmen cookies were expensive. I’m happy to say that they are not that expensive and even if they were, this recipe would be worth it.

This banana pudding is awesome. I love the traditional Nilla Wafers version so much and this one is just as tasty. And it couldn’t be any easier. It took me mere minutes to throw together and then it just had to sit for a few hours before serving it up.

Two years ago: Banana Yeast Waffles
Four years ago: Apple Blondies with Brown Sugar Frosting

Banana Pudding
from Paula Deen
  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas sliced
  • 2 cups milk
  • 1 5-ounce box instant French vanilla pudding
  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, thawed
  1. Line the bottom of a 13 by 9 dish with 1 bag of Chessmen and layer the sliced bananas on top.
  2. In a mixing bowl, whisk together milk and French vanilla pudding until no lumps remain. In the bowl of a mixer, combine the cream cheese and condensed milk together and beat until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until blended. Pour the mixture over the cookies and bananas and cover with the remaining bag of Chessmen.. Refrigerate for at least a couple of hours before serving.



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