Cream Cheese Banana Pudding with Chessman Cookies
Creamy, sweet, and full of rich banana flavor, this Banana Pudding with Chessman Cookies is a true Southern classic with a twist. Made with layers of crisp Chessman cookies, homemade banana-infused pudding, and a velvety cream cheese layer. It takes just minutes to prepare before chilling lets the flavors meld, creating a dessert that’s smooth, sweet, and packed with banana flavor.
Servings 16
Calories 271kcal
Ingredients
Pudding
- 4 tablespoons sugar
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 2 eggs
- 1 ½ cup whole milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup chopped banana
Cream Cheese Layer
- 8 ounces cream cheese
- ¾ cup sweetened condensed milk not an entire 14 oz can
- 1 ½ cups heavy cream
- 1 tablespoon cornstarch
- 5 bananas thinly sliced
- 2 bags Chessman Cookies
Instructions
- In a medium saucepan, add sugar, 2 tablespoons cornstarch and salt. Whisk in milk and eggs. Bring to a boil over medium high heat, whisking constantly for about 5 minutes. It should be very thick. Remove from the heat and add butter and vanilla, whisk until combined and place in a large bowl in the refrigerator.
- In a medium bowl, whisk together the cream cheese and sweetened condensed milk until smooth. Stir in a cup of chopped bananas. Fold this into the warm, not hot, pudding mixture and refrigerate for at least an hour.
- Beat the heavy cream with 1 tablespoon of cornstarch until very stiff peaks form. Fold it into the cold pudding.
- Add 12 chessman cookies to the bottom of a 9 x 13 inch baking dish. Top with sliced bananas. Spoon the pudding mixture over the top and even off the top. Add a layer of Chessman cookies to the top. Refrigerate for 4-6 hours before serving.
Notes
- You can use vanilla wafers instead of Chessman cookies
- This is best served within 1 day.
