Not Yo’ Mama’s Banana Pudding is a richer, sturdier twist on the classic Southern dessert, made extra indulgent with cream cheese and sweetened condensed milk. Instead of traditional vanilla wafers, buttery Chessman cookies are layered throughout, giving the pudding a slightly crisp, shortbread flavor that holds up beautifully after chilling.
To make it, line a 13×9-inch dish with Chessman cookies and layer sliced bananas on top. Whisk instant pudding with milk, then beat cream cheese with sweetened condensed milk until smooth. Fold in whipped topping and combine with the pudding mixture. Spread the filling over the bananas, top with more cookies, and refrigerate at least four hours—overnight is best—so the layers set and soften into a creamy, sliceable dessert.
