This banana pudding with Chessman cookies is a rich, creamy, no-bake Southern classic made with layers of vanilla pudding, fresh bananas, and buttery shortbread cookies.
Author:Amelia
Prep Time:15 minutes
Total Time:4 hours 15 minutes (includes chilling time)
Yield:12 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
2 (7.25 oz) packages Pepperidge Farm Chessman cookies
6 ripe bananas, sliced into ¼-inch rounds
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) container whipped topping (Cool Whip)
Optional: lemon juice (to prevent banana browning)
Optional: caramel drizzle or crushed pecans for topping
Instructions
Line the bottom of a 9×13-inch dish with one package of Chessman cookies.
Layer banana slices evenly over the cookies.
In a large bowl, whisk pudding mix and cold milk for 2–3 minutes until thickened.
Fold in sweetened condensed milk until combined.
Gently fold in whipped topping until fully blended and creamy.
Pour half the pudding mixture over the bananas and smooth out.
Repeat the layering: add more cookies, more bananas, and the rest of the pudding.
Spread a final layer of whipped topping over the top.
Garnish with remaining Chessman cookies and optional toppings.
Cover and refrigerate for at least 4 hours before serving.
Notes
For firmer bananas, add lemon juice lightly to slices to slow browning.
Can be made a day ahead for better flavor absorption.
Don’t freeze—texture will suffer.
Add chocolate chips, caramel sauce, or toasted pecans for flavor variations.