Banana Pudding – classic banana pudding made with buttery Chessmen cookies. Layers of cookies, banana, and creamy vanilla pudding!
This post originally published on June 11, 2012. Updated on June 10, 2020. (I published this almost exactly 8 year ago. Wow, I’ve been making this for 8 years and still love it!)
One of my favorite things about summer is how so many of the desserts require no baking. I find myself making my No Bake Peanut Butter Pie and this classic Banana Pudding over and over every summer.
No bake desserts are great because you don’t have to turn the oven on and heat up your house and what’s better than a cool creamy dessert when it’s super hot outside?
This banana pudding is so simple and fast and you can make it ahead of time. It has layers of buttery cookies, sliced bananas, and a creamy vanilla pudding. So delicious – it’s always a crowd favorite!
Ingredients for Banana Pudding
- Chessmen cookies
- Instant Vanilla Pudding Mix
- Cream Cheese
- Sweetened Condensed Milk
- Frozen Whipped Topping
How To Make Banana Pudding
- Line bottom of 9×13-inch pan with cookies
- Layer bananas on top of cookies
- In a bowl, whisk together milk and pudding mix
- Using an electric mixer, beat together cream cheese and sweetened condensed milk
- Fold whipped topping into cream cheese mixture
- Add cream cheese mixture to the pudding and stir until blended
- Pour mixture over cookies and bananas
- Cover with remaining Chessmen cookies
- Refrigerate at least 2 hours before serving
What Kind of Cookies Do You Use?
These are Pepperidge Farm Chessmen cookies. They are a classic simple butter cookie which gives the banana pudding a richer, buttery taste compared to the vanilla wafer version.
You can find Chessmen cookies at pretty much any grocery store in the regular cookie aisle. If you aren’t having any luck, you can always order them online.
Can You Make Banana Pudding Ahead?
Yes! This banana pudding needs to be made at least 2 hours before you plan to serve it. I usually make it the night before so it has plenty of time to set because I like to get really clean slices when I cut it.
How Long Is Banana Pudding Good For?
This banana pudding will stay good for up to 4 days in the fridge. Make sure to cover it tightly to keep it as fresh as possible.
And keep in mind that the longer it sits, the more moisture the cookies are going to soak up and the softer they will get. So maybe don’t serve this on day 4 to someone you’re really trying to impress.
Can You Freeze Banana Pudding?
No, I don’t recommend trying to freeze this pudding. I think the cookies would get mushy and bananas tend to turn a little brown when frozen so that might not be too appetizing.
The good news is that in all the years I’ve been making this, I’ve never once thrown any out! Someone is always willing to eat what’s left.
More Banana Recipes
- Banana Cake with Vanilla Bean Frosting
- Banana Upside Down Cake
- PB&J Banana Bread
- Banana Nut Muffins
- Cream Cheese Banana Bread
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- 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
- Line the bottom of a 13 by 9 dish with 1 bag of Chessmen and layer the sliced bananas on top.
- 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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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 127mgCarbohydrates: 42gFiber: 2gSugar: 33gProtein: 6g