Directions
- 1Crush the vanilla wafers into a coarse crumble, it's okay if they are not all finely crushed.
- 2Add 6 tablespoons of melted butter to the crushed vanilla wafers.
- 3Mix the butter and crushed wafers thoroughly until combined.
- 4Pour the mixture into a baking pan and press it down to form an even crust.
- 5Bake the crust at 375 degrees Fahrenheit for approximately 6 to 7 minutes, making sure not to burn it.
- 6Let the baked crust cool completely, or put it in the freezer for about 10 minutes.
- 7In a large bowl, combine 8 ounces of room temperature cream cheese, 14 ounces of sweetened condensed milk, one large box of vanilla instant pudding, and one small box of banana cream pudding.
- 8Add the amount of milk that the pudding directions call for (3 cups for vanilla pudding and 2 cups for banana cream pudding).
- 9Mix the ingredients together until smooth; make sure to mix up the softened cream cheese before adding cold milk to avoid lumps.
- 10Set the pudding mixture in the fridge while preparing the whipped cream.
- 11In a separate bowl, add 2 cups of heavy cream and 2 teaspoons of vanilla extract.
- 12Whip the heavy cream and vanilla extract until soft peaks form, being careful not to over-whip it.
- 13Take about half of the whipped cream and gently fold it into the pudding mixture until combined.
- 14To the remaining whipped cream, add about half a cup of powdered sugar and mix until fully incorporated.
- 15Slice approximately three bananas.
- 16Layer the sliced bananas over the cooled crust.
- 17Pour the pudding mixture over the banana layer and spread it evenly.
- 18Place one layer of Chessmen butter cookies on top of the pudding mixture.
- 19Add another layer of sliced bananas over the cookies.
- 20Pipe the remaining whipped cream on top of the banana and cookie layer and smooth it out evenly.
- 21Place another layer of Chessmen butter cookies on top of the whipped cream.
- 22Cover the banana pudding and place it in the fridge for about 4 hours to overnight to allow it to set.
- 23Serve and enjoy!
Ingredients
- 1 box vanilla wafers
- 6 tablespoons melted butter
- 8 ounces room temperature cream cheese
- 14 ounces sweetened condensed milk
- 5.1 ounces vanilla instant pudding
- 3 cups milk
- 3.4 ounces banana cream pudding
- 2 cups milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 0.5 cup powdered sugar
- 3 bananas
- 2 packages Chessmen butter cookies
Equipment
food processorlarge bowlbaking panwhiskelectric mixerspatulaziploc bagknife
Tips
- Do not over-whip the cream.
- Mix the softened cream cheese before adding cold milk.
- Refrigerate for at least 4 hours or overnight for best results.
- Use ripe bananas for a sweeter flavor.
- Adjust the amount of powdered sugar in the whipped cream to your taste.
- Use a piping bag or a ziploc bag with the corner cut for easy and even distribution of whipped cream.
- Ensure the wafer crust is completely cool before adding the filling to prevent melting or sogginess.
- The chessmen cookies on top make a beautiful presentation and add a nice buttery flavor.
- This dessert is very simple and easy to make, perfect for satisfying your cravings and a great summer dessert.
- The combination of creamy pudding, vanilla crumbles, and banana creates a delightful nostalgic taste.
- This recipe is for a perfect summer dessert, easy to make and very satisfying.
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