Banana Pudding with Chessmen Cookies
This banana pudding with Chessmen cookies is a rich, creamy, no-bake dessert layered with fresh bananas, buttery shortbread cookies, and fluffy vanilla pudding.
Servings: 8
Ingredients
- (1) 14-ounce can Sweetened Condensed Milk
- 1 1/2 cups Cold Water
- (1) 3.4 ounce pkg. Instant Vanilla Pudding Mix
- 2 cups Heavy Cream
- (2) bags Pepperidge Farms Chessmen Cookies
- 5 Bananas (sliced)
Instructions
- MAKE PUDDING MIXTURE. In a bowl, whisk together sweetened condensed milk and cold water, then add the instant pudding mix. Mix for 2 minutes until fully combined. Cover and refrigerate until firm, at least one hour.
- WHIP CREAM. In a stand mixer, whip the heavy cream until stiff peaks form.
- COMBINE PUDDING MIXTURE. Once the pudding has chilled, gently fold it into the whipped cream, adding a scoop at a time until fully combined and smooth
- ASSEMBLE. To assemble, use a trifle dish, large glass bowl, or individual serving glasses. Start by spreading a layer of the pudding mixture on the bottom, then add a layer of cookies followed by sliced bananas. Repeat the layers until the dish is filled.
- Finish with a layer of the pudding mixture and a sprinkle of crushed cookies or full cookies on top.
- CHILL PUDDING. Cover tightly and refrigerate for 3–6 hours, or until the cookies are soft and the dessert is fully set.
Notes
I like to use JELLO brand instant vanilla pudding mix.
If you like extra whipped cream, you can increase the heavy cream to 3 cups.
