chessman banana pudding recipe

Written BySheba G Updated On
chessman banana pudding recipe
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The Best chessman banana pudding recipe

I’ve always been a fan of classic desserts, and banana pudding is one of my all-time favorites. There’s something about the combination of creamy pudding, sweet bananas, and crunchy Nilla wafers that just hits the spot.

As a busy mom, I appreciate how easy it is to make this dessert at home. My kids love helping me in the kitchen, and they’re always excited to get involved when we’re making this recipe.

One of my favorite things about banana pudding is that it’s a versatile dessert – perfect for potlucks, family gatherings, or even just a weeknight treat. We often serve it at our church potlucks and it’s always a crowd-pleaser.

The best part is that it’s incredibly easy to make in large quantities, so whether you’re feeding a crowd or just need a quick dessert for your family, this recipe is a winner. I’ve tried making banana pudding with different types of milk and creamers, but I find that good old-fashioned heavy cream gives it the richest flavor.

And don’t even get me started on the Nilla wafers – those are the perfect addition to take this dessert from basic to amazing.

Chessman Banana Pudding

Chessman Banana Pudding

4.7 from 1115 votes

A no-bake dessert featuring layers of creamy vanilla pudding, fresh banana slices, and crunchy Chessman cookies. This Southern-style treat is perfect for potlucks and family gatherings.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pudding Base

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Layers

4 ripe bananas, sliced into 1/4-inch rounds
1 (11-ounce) package Chessman cookies (about 40 cookies)
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a medium saucepan, whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
2Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
3In a separate bowl, whisk the 4 egg yolks.
4Gradually pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
5Then pour the egg mixture back into the saucepan and continue cooking over medium heat, stirring, until the pudding thickens further and bubbles appear, about 2 to 3 minutes.
6Remove the saucepan from heat.
7Stir in 2 teaspoons vanilla extract and 2 tablespoons butter until melted and smooth.
8Transfer the pudding to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cool, about 1 hour.
9While the pudding cools, prepare the whipped cream.
10In a large bowl, beat 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form, about 3 to 4 minutes with an electric mixer.
Set aside.
11To assemble, spread a thin layer of the cooled pudding on the bottom of an 8×8-inch baking dish.
12Arrange a single layer of Chessman cookies over the pudding, then top with a layer of banana slices.
13Spread half of the remaining pudding evenly over the bananas, then add another layer of cookies and bananas.
14Finish with the remaining pudding, spreading it to the edges.
15Spread the whipped cream over the top layer of pudding.
16Crush a few extra Chessman cookies and sprinkle the crumbs over the whipped cream for garnish.
17Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cookies to soften and the flavors to meld.

🔧Equipment

Medium saucepan
Whisk
8×8-inch baking dish
Electric mixer or hand whisk
Large bowl
Spatula
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 145mg🧂Sodium: 250mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For best results, use ripe but firm bananas so they hold their shape. The pudding can be made a day ahead and assembled just before serving. If you prefer a lighter texture, fold 1 cup of the whipped cream into the cooled pudding before layering.

Watch Video Of How Chessman Banana Pudding Works

One of my favorite things about banana pudding is that it’s incredibly easy to store and reheat.

Simply refrigerate any leftovers until the next day and serve chilled.

If you need to reheat it, you can do so by placing the pudding mixture in the microwave for 10-15 seconds or by heating it gently on the stovetop over low heat.

❓ Frequently Asked Questions About Chessman Banana Pudding

Q: What type of milk should I use in banana pudding?

I like to use heavy cream for its rich flavor and creamy texture. You can also use half-and-half or whole milk if you prefer a lighter version.

Q: Can I substitute Nilla wafers with another type of cookie?

While Nilla wafers are traditional in banana pudding, you can definitely use another type of cookie if you prefer. Some people like using vanilla wafers or even chocolate chip cookies for a different twist.

Q: How far in advance can I make banana pudding?

You can make the pudding mixture up to 24 hours in advance and store it in the fridge until you’re ready to assemble and serve.

Q: Can I use fresh bananas instead of frozen?

While fresh bananas will work in a pinch, frozen bananas are actually preferred for their creamy texture and better flavor.

Q: Is banana pudding suitable for vegetarians?

This recipe is vegetarian-friendly as long as you choose a vegetarian-friendly vanilla extract.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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