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A spoon lifting a scoop of banana pudding out of a dish

Name: Not Yo Mama's Banana Pudding Recipe

Summary: A rich, no-bake twist on classic Southern banana pudding, layered with cream cheese, whipped topping, ripe bananas, and buttery Chessmen cookies. Perfect for gatherings or an indulgent treat, this recipe is easy to make and even better the next day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 bags of Pepperidge Farm Chessmen cookies
  • 6 to 8 ripe bananas
  • 1 8 oz package of cream cheese, softened
  • 1 14 oz can of sweetened condensed milk
  • 1 5 oz box French vanilla instant pudding mix
  • 2 cups cold milk
  • 1 12 oz container frozen whipped topping (like Cool Whip), thawed

Equipment

  • Equipment:
  • 9x13 inch baking dish
  • Electric mixer or hand whisk
  • Mixing bowls (large and medium)
  • Rubber Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Instructions:
  2. Line the bottom of a 9x13-inch dish with one bag of Chessmen cookies.
  3. Slice bananas and layer evenly over the cookies.
  4. In a mixing bowl, beat the cream cheese until smooth. Add condensed milk and blend until combined.
  5. Mix in pudding mix and cold milk until smooth and thickened.
  6. Fold in the whipped topping gently until fully incorporated.
  7. Pour the pudding mixture over the banana layer. Spread evenly.
  8. Top with the second bag of Chessmen cookies.
  9. Cover and refrigerate for at least 4 hours or overnight.

Notes

Notes:
For extra banana flavor, substitute French vanilla pudding with banana-flavored pudding or add 1 tsp banana extract.
Can be made 24 hours in advance; ideal for parties and gatherings.
Individual servings in jars make it perfect for events.
To prevent bananas from browning, lightly brush slices with lemon juice.