Banana Pudding With Chessmen Cookies Recipes

PAULA DEEN'S CHESSMEN BANANA PUDDING

Paula Deen's Chessmen Banana Pudding image

This popular banana pudding recipe will win over everyone~banana lovers or not!

Time 20m

Number Of Ingredients 7

Ingredients

1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package low-fat cream cheese
3 cups 2% milk
2 (3 ounce) boxes vanilla instant pudding (smaller boxes)
5-6 bananas, sliced
2 (8 ounce) bags Pepperidge Farm Chessmen Cookies

Steps:

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Nutrition Facts : Calories 95 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHESSMEN BANANA PUDDING

Chessmen Banana Pudding image

This creamy banana pudding is bursting with double the banana flavor from just-ripe bananas and instant banana cream pudding. It also comes together quickly and feeds a crowd. Win-win!

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield 24 servings

Number Of Ingredients 9

Ingredients

4 cups heavy cream, cold
2/3 cup sugar
One 8-ounce package cream cheese, at room temperature
1 teaspoon kosher salt
3 cups whole milk
Two 3.4-ounce packages instant banana cream pudding mix
1 teaspoon pure vanilla extract
40 butter cookies, such as Pepperidge Farm Chessmen cookies (from two 7.25-ounce bags)
3 to 4 medium-ripe bananas, cut into 1/4-inch-thick slices on the bias

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.