Ultimate Banana Pudding
This Not Yo’ Mama’s Banana Pudding is the legendary twist on the classic Southern dessert. Unlike traditional pudding, it’s known for being thick, rich, and perfectly sturdy, thanks to the combination of cream cheese and sweetened condensed milk. The real secret? Chessman Cookies (butter cookies) instead of vanilla wafers—they stay slightly crisp, adding a buttery shortbread flavor that makes every bite extra special.
Not Yo’ Mama’s Banana Pudding
Ingredients
| Ingredient | Amount |
|---|---|
| Chessman Cookies | 2 bags |
| Bananas, sliced | 6–8 |
| Whipped topping (e.g., Cool Whip) | 12 oz |
| Cream cheese, softened | 8 oz |
| Sweetened condensed milk | 1 can |
| Milk | 2 cups |
| French Vanilla instant pudding mix | 1 small box |
Instructions
Step 1: Build the Base
Line the bottom of a 13×9-inch pan with one full package of Chessman Cookies. Layer the sliced bananas evenly on top of the cookies.
Tip: Slice bananas uniformly (about ¼ inch thick) for a smooth, level surface and neat final squares.
Step 2: Prepare the Two-Part Filling
- In one bowl, whisk together the pudding mix and milk until it begins to thicken.
- In a separate large bowl, beat the softened cream cheese with the sweetened condensed milk until smooth and lump-free.
Step 3: Combine with Whipped Topping
Gently fold the whipped topping into the cream cheese mixture. Then, stir this creamy mixture into the pudding until fully combined, forming a velvety, cohesive filling.
Step 4: Layer and Chill
Pour the pudding mixture over the bananas and cookies, spreading it evenly. Top with the second bag of Chessman Cookies in a neat grid. Refrigerate for at least 4 hours—overnight is even better.
Note: Chilling is key! It allows the cookies to soften slightly into a cake-like texture while the pudding sets perfectly for slicing.
