I discovered this recipe after watching Paula Deen on Food Network, the recipe makes a lot and fits into a 13×9 casserole. I reduced the recipe to fit into a trifle. This is my go to banana pudding recipe, I will never use vanilla wafers. The chessman cookies add sweetness and crispy texture and not soggy. The filling is rich with the right amount of sweetness.
I sprinkle the bananas with fresh lemon to reduce the browning effect.
Here’s the recipe:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Read more at: Food Network