Banana Chess Pudding

Votes: 1

Time: 4 hours 20 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 385, total fat 27 G., saturated fats 15 G., proteins 4 G., carbohydrates 35 G., fiber 0 G., cholesterol 86 mg, sodium 318 mg, sugar 18 G.

This delicate banana pudding is packed with dual banana flavors from fresh banana slices and instant banana pudding, while cream cheese adds a velvety, dense texture. It's easy to make and perfect for a crowd. This recipe features checkerboard cookies, but you can use any butter cookies you have on hand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups chilled heavy cream
2/3 cup sugar
1 package (220 g) of cream cheese, room temperature
1 teaspoon coarse salt
3 cups whole milk
2 x 90g packages of instant banana pudding mix
1 tsp vanilla extract
40 butter cookies, such as Pepperidge Farm Chessmen (2 x 200g packs)
3-4 medium-ripe bananas, cut diagonally into 0.5 cm thick slices.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream, cream cheese, milk, bananas

Cooking the dish according to the recipe:

In a large bowl, combine 1 3/4 cups heavy cream, 1/3 cup sugar, cream cheese, and salt. Beat with an electric mixer on medium speed until medium peaks form, 1 to 2 minutes.
Combine the milk and instant pudding mix in a separate large bowl. Stir until thickened, 1-2 minutes. Fold the pudding mix into the whipped cream cheese and set aside.

In a separate large bowl, combine the remaining 2 1/4 cups heavy cream, the remaining 1/3 cup sugar, and vanilla extract. Beat with a mixer on medium speed until medium peaks form, 3-4 minutes. Fold the whipped cream into the pudding mixture until fully incorporated. Set aside.
Place 20 cookies in a single layer in the bottom of a 22 x 32 cm baking dish. Top with banana slices. Spoon the pudding mixture over the banana slices and spread it into an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is set, at least 4 hours or overnight.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Festive dishes / Dinner party / Desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes