Southern Chessman Banana Pudding
There are certain desserts you expect to see at a Southern gathering, and banana pudding is absolutely one of them. With Louisiana and Mississippi roots in my family, banana pudding is one of those desserts I don’t play about. After more than a decade sharing recipes online, I know the little details matter, especially when you’re making a classic people already have strong opinions about. This version keeps everything you love about old-school banana pudding while giving it a richer, buttery upgrade with those Chessman cookies.
Servings 10 servings
Calories 579kcal
Ingredients
- 3.4 oz vanilla pudding I use standard vanilla.
- 3.4 oz banana cream pudding
- 2 cups cold milk I use whole milk. Other milk will work, but if it's thin it will change the texture of the pudding. It won't be as thick and creamy.
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- 14.5 oz Chessman Butter Cookies This is two packs.
- 4 bananas Sliced into rounds
Homemade Whipped Cream (Use 8oz of Cool Whip if you don't want to make your own whipped cream.)
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
Homemade Whipped Cream (Optional Use Cool Whip if you don't wish to make whipped cream)
- For the fluffiest whipped cream, place a large mixing bowl and the beaters or whisk attachment in the freezer for 10 to 15 minutes before you start.
- Pour the cold heavy whipping cream into the chilled bowl. Add the powdered sugar.3 tablespoons powdered sugar , 1 ½ cups heavy whipping cream
- Using a hand mixer or stand mixer, beat on medium speed for about 1 minute until the mixture starts to thicken. Increase to medium-high speed and continue beating for 2 to 4 minutes, until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.
Banana Pudding
- Combine the vanilla and banana cream pudding with the cold milk in a large mixing bowl. Beat the pudding mix and milk with a whisk for 2 minutes. Set aside for 5 minutes.3.4 oz vanilla pudding , 3.4 oz banana cream pudding, 2 cups cold milk
- In a separate large mixing bowl, combine the sweetened condensed milk, whipped cream or cool whip, and vanilla extract. Stir until combined.14 oz sweetened condensed milk, 2 teaspoons vanilla extract
- Next, add in the whipped cream mixture to the bowl with the pudding and fold. Fold the mixture, do not overmix. Use a rubber spatula or large spoon. Scoop down the side of the bowl, go under the mixture, then lift it up and over the top. Rotate the bowl slightly and repeat. You’re turning the mixture over itself, not stirring it in circles.See notes for more information.
- Add a row of Chessman cookies to a 9x13 inch dish or dessert trifle. Add in ⅓rd of the sliced bananas. Drizzle ½ of the pudding mixture on top. Grab a handfull or two of Chessman cookies and crush them. Sprinkle crushed cookies throughout.14.5 oz Chessman Butter Cookies, 4 bananas
- Add a final layer of pudding Add cookies on top to decorate the pudding.
- Chill if preferred, 2 hours to overnight. After it's chilled I like to garnish it with more bananas and crumbled cookies.
Notes
Folding instead of stirring keeps the mixture light and airy. Whipped cream adds lift, while the sweetened condensed milk brings creaminess and sweetness. When you fold it into the pudding, you’re loosening the pudding just enough so it’s silky and spoonable instead of thick and heavy.
Straight pudding can tighten too much in the fridge, but folding in that mixture gives you a banana pudding that stays soft, creamy, and fluffy, not dense or gluey. That’s the difference between banana pudding that’s just fine and the kind people go back for.
You can use Nila Wafers in this recipe.
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 88g | Protein: 7g | Fat: 23g