Happy Memorial Day! What better way to kick off the “start of summer” than with the most delicious banana pudding. With the rainy weather in full swing all weekend, it was a perfect time to indulge. My little helper Jack and I whipped up this tasty dish sneaking in so many bites along the way. Totally robbed this recipe from my sister-in-law, and if course after trying hers… had to make it. Normally I would do this with Nilla wafers, but John’s dad (no longer with us), loved Chessman cookies so we mixed it up.
I am not a baker, but do love to cook. So when learn a recipe that doesn’t require oven time … count me in. Now because sisty-in law’s recipe was used with a 9’’X13’’ baking pan, and I used a 8’’ trifle bowl, I modified the amount of ingredients just a bit.
You’ll need the following:
1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
1 (14-oz) can sweetened condensed milk
1 (8-oz) package cream cheese, softened
2 cups milk, I used whole milk
1 (5-oz) box instant French vanilla pudding mix
3 to 4 bananas, sliced
2 bags chessmen cookies (I used one bag, and should have done 2
Step 1: Line the bottom of a Trifle bowl with 1 bag of cookies and layer bananas on top.
Step 2: In a separate bowl, combine the 2 cups of whole milk and pudding mix and blend well using a handheld electric mixer. I added a tablespoon of water to tone down the sweetness.
Step 3: Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Really let the cream cheese get soft here before mixing, or it will be clumpy and hard to blend flavors, it will also mess with the pudding like consistency.
Step 4: 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. You can continue each layer until you are out of the mixture and line the top with cookies.
Refrigerate for at least 4 hours until serving. The cookies will loosen up and a bit and the crumbs will seep into the pudding and the flavors are divine! Bon appetite. Also, tag me on Instagram if you decide to make this, would love to see.
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