chessman cookie banana pudding recipe

Written BySheba G Updated On
chessman cookie banana pudding recipe
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I’m so excited to share with you my favorite chessman cookie banana pudding recipe. This dessert is a game-changer, and I know your family will love it just as much as mine does. It’s a classic Southern dessert that’s been around for generations, but it’s still fresh and exciting today.

The combination of crunchy cookies, creamy pudding, and sweet bananas is a match made in heaven. And the best part? It’s incredibly easy to make.

My kids love helping me in the kitchen, and this recipe is perfect for them to get involved with. They can crush the cookies, mash the bananas, and mix the pudding all by themselves. It’s a great way to spend quality time together and create memories that will last a lifetime.

Plus, it’s a fantastic way to use up any leftover cookies or bananas you might have on hand. So go ahead and give this recipe a try – I promise you won’t regret it! One of the things I love about this recipe is that it’s so versatile.

You can serve it as a dessert, snack, or even breakfast – however you like it best! And don’t even get me started on the health benefits – with bananas and cookies being natural sources of potassium and fiber, this dessert is basically a health food! Okay, maybe not exactly…

but it’s definitely a guilt-free treat that you can feel good about serving to your loved ones.

Chessman Cookie Banana Pudding
4.9 from 1229 votes

This Chessman Cookie Banana Pudding is a delightful blend of creamy banana pudding and homemade Chessman cookies. The cookies are baked to a golden brown and combined with a rich pudding mixture and sliced bananas for a comforting treat.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chessman Cookies

1 cup butter, softened
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans

For the Banana Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
3 tbsp cornstarch
2 large egg yolks
2 tbsp butter
1 tsp vanilla extract
3 ripe bananas, sliced
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
3Add vanilla extract and eggs, mixing well after each addition.
4In a separate bowl, combine flour, baking powder, and salt.
5Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6Fold in chopped pecans.
7The dough should be slightly sticky and thick.
8Cover the bowl with plastic wrap and refrigerate for 15 minutes.
9Shape the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
10Bake for 10-12 minutes, or until the edges are lightly golden.
11Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12In a medium saucepan, combine milk, granulated sugar, and salt.
13Heat over medium heat, stirring occasionally, until the mixture just begins to simmer.
14In a separate bowl, whisk together cornstarch and egg yolks until smooth.
15Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
16Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Remove from heat and stir in butter and vanilla extract until the butter is melted and the mixture is smooth.
18Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.
19Once cooled, stir in the sliced bananas and set aside.
20In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
21Fold the whipped cream into the banana pudding mixture until well combined.
22The pudding should be smooth and creamy.
23To assemble the Chessman Cookie Banana Pudding, arrange a layer of cooled Chessman cookies in the bottom of a serving dish.
24Spoon half of the banana pudding mixture over the cookies, spreading it evenly.
25Repeat with another layer of cookies and the remaining pudding.
26Top with the remaining cookies, pressing down gently to compact the layers.
27Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the pudding is chilled and set.
28Serve chilled, garnished with additional sliced bananas if desired.
29Enjoy this creamy, comforting dessert with friends and family.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Saucepan
Whisk
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a healthier option, you can use reduced-fat milk and light cream cheese in the pudding mixture. You can also substitute almonds or walnuts for the pecans in the cookies. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

This chessman cookie banana pudding recipe is truly a showstopper for any occasion – whether it’s a family gathering or just a random Tuesday. And don’t worry if you’re not sure how to store leftovers – just wrap ’em up tightly in plastic wrap or aluminum foil and refrigerate or freeze as needed.

Reheating is easy too – just microwave for 20-30 seconds or bake at 350°F (180°C) for 10-15 minutes until warmed through. Serve warm with whipped cream or vanilla ice cream if desired – my kids love making their own sundaes!

So there you have it – my top tips for making this incredible dessert that everyone will love.

Q: What makes chessman cookie banana pudding so special?

This dessert is truly one-of-a-kind due to its unique combination of textures and flavors. The crunchy cookies provide a delightful contrast to the creamy pudding and sweet bananas.

Q: Can I use any type of cookie for this recipe?

No, the traditional chessman cookie is what gives this dessert its distinctive flavor and texture.

Q: How do I store leftover chessman cookie banana pudding?

You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

Q: Can I make chessman cookie banana pudding ahead of time?

Q: Is chessman cookie banana pudding suitable for special diets?

This recipe is naturally gluten-free and can be adapted to be dairy-free by substituting non-dairy milk alternatives.

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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