Chessmen Cookies Banana Pudding Recipes

CHESSMEN COOKIES BANANA PUDDING

Chessmen Cookies Banana Pudding image

A thick and creamy banana pudding topped with hearty and buttery cookies.

Provided by Nikki Gladd

Number Of Ingredients 8

Ingredients

2 bags ((7.25 oz. each) Pepperidge Farm Chessmen Cookies)
6 to 8 banana (, cut into 1/4-inch thick slices)
2 cups cold heavy cream
2 tablespoons granulated sugar
2 cups milk
1 package ((5 oz.) instant French vanilla pudding)
1 can ((14 oz.) sweetened condensed milk)
1 package ((8 oz.) cream cheese, at room temperature)

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

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!

Categories Desserts

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.

BANANA PUDDING WITH CHESSMEN® COOKIES

Banana Pudding with Chessmen® Cookies image

This banana pudding with Pepperidge Farm® Chessmen® cookies is a family and work favorite!

Provided by Kel

Time 2h25m

Yield 24

Number Of Ingredients 7

Ingredients

2 cups cold milk
2 (3.4 ounce) packages instant French vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container whipped topping (such as Cool Whip®)
2 (7.25 ounce) packages butter cookies (such as Pepperidge Farm® Chessmen®)
6 medium bananas, sliced

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.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 37.7 g, Cholesterol 37.5 mg, Fat 10.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 7.2 g, Sodium 236.7 mg, Sugar 24.5 g

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