Skip to main content

Southern Chessman Banana Pudding

​Southern Chessman Banana Pudding (Alice Anderson)



2 cups cold milk

2 (3.4 ounce) packages instant French vanilla pudding mix (or 1 and 1/2 batch cooked vanilla custard) 

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container whipped topping (such as Cool Whip), thawed in fridge

2 (7.25 ounce) packages butter shortbread cookies (such as Pepperidge Farm Chessmen)

6 medium/large bananas, sliced thin


1. Take all of your cookies out of their bags/slips. Sort any broken cookies to use for base 

2. Slice 6 bananas, fairly thin

3. Place even rows on the cookies at the base of a 9x13 pan 

4. Layer banana slices evenly over the shortbread (thinner slices should overlap to completely cover the cookies) 

5. In a medium bowl, combine milk with vanilla pudding packets, whisk vigorously until there are no lumps, set aside

6. In a large bowl, use an electric mixer to combine cream cheese and sweetened condensed milk until smooth 

7. Fold in the whipped topping until smooth

8. Fold in pudding until smooth

9. Pour pudding picture over the shortbread and bananas, smoothing until even 

10. Arrange final layer of shortbread across the top—for best results do not crowd the cookies—you want them to line up with the bottom layer of cookies, making it easier to slice later (slices beautifully). Push them into the pudding mixture just slightly. 

11. Put in the fridge 3 hours to overnight. 

12. Refrigerate after serving 


Note: You will be tempted to use banana pudding—don’t! The fresh bananas do the job!

Comments

Post a Comment

Popular posts from this blog

Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter! Ingredients ***Do NOT skimp on the canned tomatoes and sauce! Get Cento, Sclafano or similar Italian brand!!!!*** 1 Large (20oz) Can Crushed Tomatoes 1 Large (20 oz) Can of Whole Tomatoes (or another crushed) 2 Large Cans (15oz) Tomato Sauce 1 Pint Heavy Whipping Cream (2/3 at first) 1 Quart Half and Half 2 Sticks Butter 1 Regular Size Can of Cream of Mushroom (optional) 1 Regular Size Can of Cream of Chicken 2 Tablespoons  Basil Chopped  Garlic Salt To Taste (for salt) Garlic Powder To Taste (1-2 TBS) Pepper To Taste Handful of sugar (2/3 Cup?) Directions In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes. Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and s...
Post a Comment
Read more

Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie *Makes 1-3 Pies* I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters! I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag Ingredients: (1) Rotisserie chicken picked and chopped. Place in large bowl. (1) bag green bean steamer bag w seasoning - cooked and chopped (1) bag little potatoes steamer bag w seasoning cooked and chopped (1) Vidalia onion chopped (1) yellow bell pepper chopped (2) stalks celery chopped (2) cloves garlic chopped (1) Handful fresh pou...
Post a Comment
Read more

Crockpot Chili

From Barefoot Neighbor Place ingredients in crockpot in this order: 2# LEAN ground beef (raw) Season beef w: S&P, Chili Powder, & Garlic Powder 1 chopped onion 1 chopped bell pepper 1 chopped deseeded jalapeño 1 small can green chilis 1 can pinto beans drained and washed 1 can black beans drained and washed 1 can beef stock 1 can diced tomatoes 6 oz can cento tomato paste 1 packet chili seasoning Stir everything on top (leave beef alone) Cook on high 4 hours or 6-8 on low  Half way through, chop up beef and stir into chili season more if needed (s&p, hot sauce, etc) Serve w Fritos, sour cream & shredded cheese
Post a Comment
Read more