My Homemade Banana Pudding with Chessman Cookies is a Southern essential dessert made lighter and served up as parfaits. Perfect for all your spring and summer celebrations!
Homemade Banana Pudding with Chessman Cookies
(lighter version)
Banana pudding is such a favorite southern dessert, I don't know anyone who doesn't love it. I've taken my mom's recipe and made a lighter version and then changed the presentation by serving it as cute little parfaits. I've also swapped out the typical vanilla wafers for these cute shortbread Chessman cookies from Pepperidge Farms to elevate it just a little bit.
This easy to make homemade recipe is the perfect dish for upcoming celebrations like Mother's Day, Father's Day, Memorial Day, 4th of July, and all types of picnics and BBQs all summer long. It's definitely a dessert you will be wanting more.
Enjoy!
What Ingredients do I need?
- 2% milk
- unsalted butter
- sugar
- cornstarch
- pure vanilla extract
- bananas - you will want ripe bananas
- Pepperidge Farm Chessman Butter Cookies
- (Optional) whipped cream
Substitutions and Variations
- Use any shortbread of vanilla wafer cookie.
- Change of the flavor of pudding, try chocolate by adding 1/4 cup of cocoa powder of for white chocolate pudding add 4oz of white chocolate.
- This dessert can be layered in an 8x8 square pan instead of individual parfaits.
Kitchen Tips and Notes
- Since there are so few ingredients you want to use the best quality ingredients available to end up with a quality product.
- Pudding will last in the refrigerator up to 3 days.
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Homemade Banana Pudding with Chessman Cookies (lighter version)
2 cups 2% milk
2 tablespoons unsalted butter
5 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon pure vanilla extract
3 medium bananas
1 pkg Pepperidge Farm Chessman Butter Cookies
Combine the milk and butter in a medium saucepan over medium-low heat, stirring to melt the butter.
Mix together 5 tablespoons of sugar and the cornstarch in a small bowl. Add 2 tablespoons water and mix to create a paste. Whisk into the milk mixture. Turn the heat up to medium and cook until thick and bubbly, about 6 to 10 minutes. Remove from the heat and stir in the vanilla extract.
Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours.
To make parfaits: Place 1 cookie on the bottom of each parfait glass. Then add a layer of bananas and a layer of pudding. Repeat to make a second layer. Top with whipped cream if using and place a cookie standing up on the side of the glass in the pudding. Serve.
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