Maybe it’s because I made and devoured a banoffee pie in all of it’s banana glory a couple of weeks ago, maybe because it’s getting warmer outside, or maybe it’s because I saw Spring themed Chessman cookies and I knew I needed to buy them.
Whatever it was, I knew I needed to make a banana pudding. Okay, maybe need is a little dramatic, but whatevs y’all, I wanted banana pudding so I made one. This is a recipe I’ve had floating around in my menagerie of recipes for a while, and apparently just hadn’t gotten around to making yet, which I am now realizing has been a big mistake.
Y’all this recipe was so darn easy to make and so darn good. It even looks kind of fancy (in my humble and nerdy opinion) but I’m assuming that’s due to the pretty cookies on top.
This banana pudding is perfect for a quick and easy dessert, and let’s face it, especially good if you’re so not in the mood to turn the oven on. Happy Monday y’all!
Alrighty, line your pan with these super fun cookies…
In a separate bowl, your milk…
Now in a separate bowl, place your cream cheese…
Now add your sweetened condensed milk…
now time for your pudding mixture…
now onto the cookies and bananas…
now time for cookies on top, and enjoy!!!
- 1 (12 Ounces) Tub of Cool Whip.
- 1 (14 Ounces) Can of Sweetened Condensed Milk.
- 1 (8 Ounce) Package of Cream Cheese, Softened.
- 2 Cups of Milk.
- 6-8 Bananas, Sliced.
- 2 Bags Chessman Cookies.
- 9x13" Pan.
- Line the bottom of your 9x13 pan with your Chessman cookies.
- Now layer your bananas on top of your cookies.
- With a handheld mixer combine your milk and pudding mix together and blend well, set aside.
- In a another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Now fold your cool whip into the cream cheese mixture, then add pudding mixture into the cream cheese, and blend well.
- Pour the mixture over the cookies and bananas then place more cookies on top of your pudding.
- Refrigerate until ready to serve.