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
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Line the bottom of a 9×13-inch dish with one bag of Chessman cookies.
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Add an even layer of sliced bananas.
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Spread the pudding mixture evenly over the bananas.
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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
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Slice bananas right before layering to prevent browning.
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For extra banana flavor, add a thin second layer of bananas in the middle.
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Let it chill overnight for the cookies to soften slightly while still holding structure.
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Use very ripe (but firm) bananas for the best sweetness.
Storage
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Refrigerate covered up to 3 days.
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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.
