This pudding is the ultimate fluffy and delicious pudding. Definitely not like your Mom’s pudding either. Remember when the pudding they made was sort of a heavy taste? Yeah, but we loved it then. This recipe will make it so that you will fall in love all over again! This is also called Chessman pudding. Or Nilla Pudding! This is a delightful dessert that is really so simple to make and will have everyone at the table screaming for more.

I have always considered this the best dessert in the Spring or Summer, however, I like this pudding so much that I think it should be eaten all year long. It is not as simple or plain as the puddings used to be. We change this up to give it a rich and decadent flavor. It is made with French Vanilla Pudding and cream cheese. You will also be using butter cookies and whipped topping.

I am sure that across the states you will find that there are many different variations to this recipe. This is the one that sticks out to me as being the most flavorful and yet definitely does not taste like my Mother’s Banana pudding. I have heard of people turning this into a chocolate flavored dessert and also some that made it into a fruity type dessert using jello mix and vanilla pudding. Those people swear by that for summertime.

TIPS AND TRICKS

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• Pepperidge Farm Chessmen cookies were used in the basic recipe. It was delicious with the Chessmen cookies; however, some people prefer Nilla Wafers.
• Make sure your bananas are evenly sliced and evenly distributed over the wafers. The original recipe called for 6-8 bananas, and I believe I used roughly that many the first time I made it.
• Using a handheld mixer, thoroughly mix together the milk and pudding mix. I have discovered that using two small boxes and three cups of milk results in a great pudding texture. It is flawlessly set!
• Fold the whipped topping into the cream cheese mixture, then stir the cream cheese and pudding mixtures until fully blended. Drizzle this over the cookies and bananas, then top with the rest of the cookies.
• Store the banana pudding in the refrigerator until ready to serve.
• Begin with ripe, fresh bananas. Ideally, firm bananas, as the bananas will soften even more while the recipe sets in the fridge. If you do not like bananas, you can easily replace them with another fruit of your choosing! Strawberries, raspberries, blueberries, and other berries can also be used in this recipe.
• Folding: Do not worry if you are not familiar with this method. All folding entails is slowly mixing two batches together as if they were being folded into one another. It is a trick for keeping your mixture light and soft!
• The most difficult aspect of this recipe is waiting for it to set. Allow for at least 2 hours of chilling time so that everything firms up and does not turn into an oozy mess. It would be even great if they could stay the night in the fridge.
• Feel free to play around with the layers and use your favourite types of pudding! You can use a variety of flavours, such as butterscotch, chocolate, and caramel.
• The most effective approach to thicken pudding without adding extra thickeners is to keep track of how much you are mixing it up. It can get overly watery if you mix it too aggressively. The ingredients will not combine properly if you mix it too lightly.      Trying to figure out how much mixing you should do to bring the pudding to the appropriate thickness might be time consuming. It could be that you read a recipe wrong and somewhat messed up the ingredients for some individuals, rather than the manner you mix the pudding. If you are dealing with a pudding dish for the first time, pay attention to how often and how aggressively you mix the pudding.

Ingredients

• 2 bags of Chessman Cookies
• 6 to 8 bananas, sliced
• 1 small box of French Vanilla, instant pudding mix
• 2 cups milk
• 8 ounce cream cheese, softened
• 1 can sweetened condensed milk
• 12 ounces whipped topping, such as Cool Whip

Instructions

FIRST STEP:

Line the bottom of a 13×9 baking pan with one package of Chessman Cookies.

Place a layer of sliced bananas on top of the cookies

SECOND STEP:

In a large bowl, combine the pudding mix and the milk and combine well.

In another bowl mix the cream cheese with the sweetened condensed milk and mix that well

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THIRD STEP:

Using a spoon, gently fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture into the pudding mixture and stir until combined

FOURTH STEP:

Pour the mix over the bananas and cookies in the pan and then place another layer of cookies over the top.

Refrigerate until you are ready to serve.

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Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 132mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 4g