banana pudding

A while back I made a decision to only share a recipe on this blog if it’s one of my go-to recipes, meaning one I’ve made for family and friends a number of times and can recommend with confidence.

These Potato-Stuffed Bell Peppers fall into that category. So do this Poppy Seed Salad and Bruschetta Chicken. And now too this Banana Pudding.

The recipe itself is Paula Deen’s Not Yo’ Mama’s Banana Pudding, so it won’t surprise you that it’s delicious (and rich!). But what I especially like about this particular recipe, is that it uses Pepperidge Farm Chessman Cookies, which dress the pudding up a little.

Here’s the recipe.


2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding (I can only ever find regular vanilla, which works just fine.)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. 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.

Refrigerate until ready to serve.

banana pudding recipe

I’ve made this in the 13 x 9 pan called for in the recipe, but I’ve also made it for both my dinner club and book club in these inexpensive mini trifle bowls, which, like the Chessman cookies, are a little bit dressy and unexpected.

When I make it in the mini trifles, I put the top cookie just a little bit off center and then add a little whipped cream out to the side. It couldn’t be easier.

What are your go-to recipes?