Here’s a delicious classic banana pudding recipe using either Chessmen cookies or vanilla wafers — creamy, layered, and perfect for any occasion.
Classic Banana Pudding (Chessmen or Vanilla Wafers)
Servings: 6–8
Prep Time: 20 min | Chill Time: 2–3 hours
Ingredients
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk (optional for richer flavor)
- 1 tsp vanilla extract
- 2 cups heavy cream or whipped topping
- 4–5 ripe bananas, sliced
- 1–2 cups Chessmen cookies or vanilla wafers
Instructions
1. Make the Pudding
- In a large bowl, whisk together pudding mix and cold milk for 2 minutes until smooth.
- Stir in sweetened condensed milk (optional) and vanilla extract for extra richness.
- Let the mixture set in the fridge for 5–10 minutes.
2. Whip the Cream
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold into the pudding mixture to make it light and creamy.
3. Layer the Dessert
- In a large trifle dish or 8×8 baking dish, layer cookies at the bottom.
- Add a layer of banana slices.
- Spread a layer of pudding mixture over the bananas.
- Repeat layers until the dish is full, finishing with a layer of pudding on top.
- Optionally, crush a few cookies on top for garnish.
4. Chill & Serve
- Cover and refrigerate for at least 2–3 hours (or overnight) to let cookies soften and flavors meld.
- Serve cold and enjoy the creamy, banana‑cookie goodness!
Tips
- Chessmen cookies give a buttery, slightly crisp texture; vanilla wafers give a classic pudding vibe.
- For extra flavor, drizzle a little caramel or chocolate sauce between layers.
- Slice bananas just before layering to avoid browning, or lightly coat with lemon juice.
If you want, I can also give a “from scratch” version with homemade custard instead of instant pudding — it’s richer and tastes just like old-fashioned Southern banana pudding.
Do you want the from-scratch custard version?
