Name: Chessmen Banana Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 24 servings
Ingredients: 4 cups heavy cream, cold; 2/3 cup sugar; One 8-ounce package cream cheese, at room temperature; 1 teaspoon kosher salt; 3 cups whole milk; Two 3.4-ounce packages instant banana cream pudding mix; 1 teaspoon pure vanilla extract; 40 butter cookies, such as Pepperidge Farm Chessmen cookies (from two 7.25-ounce bags); 3 to 4 medium-ripe bananas, cut into 1/4-inch-thick slices on the bias

Directions

Combine 1 3/4 cups of the heavy cream, 1/3 cup of the sugar, the cream cheese and salt in a large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 1 to 2 minutes.
Add the milk and instant pudding mix to a separate large bowl. Whisk until thick, 1 to 2 minutes. Fold the pudding mixture into the cream cheese mixture, then set aside.
Add the remaining 2 1/4 cups heavy cream, remaining 1/3 cup sugar and the vanilla extract in a separate large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Fold the whipped cream into the pudding mixture until just combined. Set aside.
Place 20 of the cookies in a single layer on the bottom of a 9-by-13-inch baking dish. Top with the banana slices. Pour the pudding mixture over the banana slices and spread in an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is firm, at least 4 hours or up to overnight.

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Chessmen Banana Pudding

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