How To Make It
1️⃣ Make the Pudding
In a large mixing bowl, use an electric mixer to combine milk and instant pudding mix.
Mix on low speed for about 2 minutes, until thickened.
2️⃣ Cream Cheese Mixture
In another large bowl, beat softened cream cheese and sweetened condensed milk together on medium-high speed until smooth and lump-free.
3️⃣ Fold in Whipped Topping
Gently fold in the thawed whipped topping using a rubber spatula until just combined.
4️⃣ Combine
Transfer the cream mixture into the pudding bowl and stir gently until fully incorporated and smooth.
5️⃣ Layer the Dessert
Line the bottom of a 9×13-inch dish with one bag of Chessman cookies.
Add an even layer of sliced bananas.
Spread the pudding mixture evenly over the bananas.
Top with the second bag of Chessman cookies.
6️⃣ Chill
Cover with plastic wrap and refrigerate at least 3 hours — overnight is even better for flavor and texture.
7️⃣ Serve
Scoop onto plates and enjoy every creamy, banana-filled bite.
Tips for Success
Slice bananas right before layering to prevent browning.
For extra banana flavor, add a thin second layer of bananas in the middle.
Let it chill overnight for the cookies to soften slightly while still holding structure.
Use very ripe (but firm) bananas for the best sweetness.
Storage
Refrigerate covered up to 3 days.
Not freezer-friendly (texture changes significantly).
Creamy, dreamy, and layered with buttery cookies, this banana pudding is a guaranteed crowd favorite — and yes, seconds are almost always requested.
