Well, the Labor Day weekend is upon us. For some it is a three-day weekend for others, just another day at work. I hope whatever you do this weekend you find some time to have fun with your families, friends or enjoy some alone time.
I have seen this dessert on Facebook, Pinterest and even Instagram. I thought with the holiday weekend coming up this would be a great time to try it! I am always looking for easy desserts that can feed a group of people. I used the Paula Deen recipe for Not Yo’ Mama’s Banana Pudding Recipe (click for link to original recipe).
The picture does not do the dessert justice. It was hard to get a decent picture of the dessert. But the flavor more than made up for the picture to us.
This was a very simple dessert. It took about 10 minutes to put together and 30 minutes to set up. The flavor was good. I added more bananas because it needed more flavor in the center section of the dessert. It is VERY sweet!
I love Chessman cookies so I thought this was great. My kids asked that next time I try it with Nilla Wafers. Those are their favorite cookies. Try it out with your favorite shortbread cookies.
Banana Pudding Chessman Dessert
- 1 (12 oz) container frozen whipped topping, thawed
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 2 cups whole milk or fat-free half and half
- 1 (5 oz) box French Vanilla Instant Pudding
- 8-10 bananas, thinly sliced
- 2 bags Chessman cookies
- Cover the bottom of a 13″ x 9″ casserole dish with Chessman cookies.
- Cover the cookies by layering the banana slices on top.
- In a bowl beat the milk and pudding mix until smooth. In a second bowl beat the cream cheese and sweetened condensed milk until smooth. Fold the whipped cream into the cream cheese mixture. Fold the two bowls together.
- Pour the mixture over the bananas and smooth out.
- Cover the top with the remaining Chessman cookies.
- Refrigerate until ready to serve.