The Queens Chessmen Banana Pudding Dessert Recipes

PAULA DEEN'S CHESSMEN BANANA PUDDING

Steps:

• Line the bottom of a 13x9x2-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.

THE QUEEN'S CHESSMEN BANANA PUDDING DESSERT

Steps:

• 1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• 2. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer.
• 3. Using another bowl, combine the cream cheese and condensed milk and mix until smooth.
• 4. Fold the whipped topping into the cream cheese mixture.
• 5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
• 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

CHESSMEN COOKIES BANANA PUDDING

Steps:

• Open both bags of Chessmen cookies. Using up any broken cookies first, line the bottom of a 9x13-inch baking dish. You should use up about one bag's worth. Layer the bananas over top.
• Next, make the whipped cream: In a large mixing bowl, whip the cream and sugar on medium-high speed until stiff peaks form. Be careful not to over-beat; set aside.
• In a medium bowl, beat together the milk and pudding mix with an electric mixer until combined and smooth. In a separate bowl, beat the condensed milk and cream cheese together until creamy. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Add the pudding mixture and stir until well blended. Scrape into the baking dish and spread evenly over the bananas. Top with the remaining cookies. Cover with plastic wrap and refrigerate for 3 hours.
• Recipe Source: Paula Deen's Southern Cooking Bible