Banana Chessman Cookie Pudding Recipes

CHESSMEN COOKIES BANANA PUDDING

Steps:

• Open both bags of Chessmen cookies. Using up any broken cookies first, line the bottom of a 9x13-inch baking dish. You should use up about one bag's worth. Layer the bananas over top.
• Next, make the whipped cream: In a large mixing bowl, whip the cream and sugar on medium-high speed until stiff peaks form. Be careful not to over-beat; set aside.
• In a medium bowl, beat together the milk and pudding mix with an electric mixer until combined and smooth. In a separate bowl, beat the condensed milk and cream cheese together until creamy. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Add the pudding mixture and stir until well blended. Scrape into the baking dish and spread evenly over the bananas. Top with the remaining cookies. Cover with plastic wrap and refrigerate for 3 hours.
• Recipe Source: Paula Deen's Southern Cooking Bible

BANANA PUDDING WITH CHESSMEN® COOKIES

Steps:

• Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
• Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
• Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
• Chill for 2 hours before serving.

CHESSMEN BANANA PUDDING

Steps:

• Combine 1 3/4 cups of the heavy cream, 1/3 cup of the sugar, the cream cheese and salt in a large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 1 to 2 minutes.
• Add the milk and instant pudding mix to a separate large bowl. Whisk until thick, 1 to 2 minutes. Fold the pudding mixture into the cream cheese mixture, then set aside.
• Add the remaining 2 1/4 cups heavy cream, remaining 1/3 cup sugar and the vanilla extract in a separate large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Fold the whipped cream into the pudding mixture until just combined. Set aside.
• Place 20 of the cookies in a single layer on the bottom of a 9-by-13-inch baking dish. Top with the banana slices. Pour the pudding mixture over the banana slices and spread in an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is firm, at least 4 hours or up to overnight.

BANANA CHESSMAN COOKIE PUDDING

Steps:

• Line the bottom of a 13x9x2-inch casserole or baking dish with 1 bag of Chessman Cookies. In a bowl, combine the milk and pudding mix and blend with an electric hand mixer until thickened. Set aside. In another bowl, combine the softened cream cheese and condensed milk. Mix with electric hand mixer until smooth and creamy. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Slice bananas into ½ inch discs. Cover layer of cookies with banana slices. Spoon the pudding and cream cheese mixture evenly over the cookies. Cover with second container of Chessman Cookies. Refrigerate for several hours or until ready to serve. (The longer the pudding is refrigerated, the softer the cookies become.) Serve 1-2 cookies per serving. Optional: Top with whipped topping and 2 slices of banana.