Chessman Banana Pudding

Print Recipe

Prep Time 35

Cook Time 14

Chill Time 6

Total Time 6 49

Servings

Calories 698

Ingredients

2 eggs
1/3 cup sugar
3 tbsp cornstarch
Pinch of salt
2 ¼ cups milk
1 ½ tbsp butter
2 tsp vanilla
2 cups heavy whipping cream
1 cup powdered sugar
1 ½ tsp vanilla
¼ tsp salt
2 packets chessman cookies
8 bananas
8 oz cream cheese
1 can sweetened condensed milk

Instructions

Set the cream cheese out so it can soften to room temperature. Separate the egg yolks from the whites and put the whites aside or discard.
Put the egg yolks into a small pot over medium-low heat along with the sugar, cornstarch, salt, and milk. Whisk well to incorporate.
Leave the pot over medium-low heat for about 10 minutes or until it starts to bubble. Stir occasionally with a rubber spatula to help it cook evenly and avoid sticking to the bottom of the pot.
When the mixture begins to bubble, leave on heat for another two minutes, stirring slowly with the spatula. The texture should be very thick, but not stiff.
Remove from heat and pour in the vanilla. Add the butter and stir slowly with the spatula until the vanilla is incorporated and the butter has melted.
Place a sieve over a clean bowl and pour the pudding through the sieve. You can use the spatula to help push the pudding through. This helps eliminate any lumps and helps the pudding cool evenly.
Press plastic wrap into the bowl to rest just on top of the pudding. This is to prevent a skin from forming on top. Put the pudding into the fridge and let set for three hours or until fully chilled and thickened.
To make the whipped cream, add the heavy whipping cream to the bowl of a stand mixer. You can also use an electric, hand-held whisk or even a regular whisk, but if you do it manually it will take a lot longer and make your arms tired.
Add the powdered sugar, salt, and vanilla. Use the whisk attachment and whisk at medium-high speed for about 5 minutes or until stiff peaks form.
If using a stand mixer, transfer the whipped cream to another bowl (you will need to use the mixer bowl again). Put the whipped cream in the fridge.
In the bowl of a stand mixer (or again, use a handheld electric mixer or your arms) add the cream cheese and can of sweetened condensed milk. Use the paddle attachment and beat the cream cheese and condensed milk until thick and smooth. Use a spatula to scrape down the sides of the bowl as needed. Add the previously made vanilla pudding to the bowl and gently beat to incorporate. Remove the bowl from the mixer and add the whipped cream. Use a spatula to gently fold in.
Peel and slice all the bananas.
To assemble the chessman banana pudding, get a 9x13 inch baking dish. Put 1 layer of chessman cookies on the bottom (this should equal one bag).
Scoop some of the pudding mixture over the cookies and use a spatula to spread it into a thin layer.
Place the banana slices on top as evenly as possible.
Dump the rest of the pudding on top and spread out evenly.
Finish off by placing the remaining cookies in a layer on top and just barely pressing down on them so they stick to the pudding.
Cover and place in the fridge for 3 hours to allow the pudding to firm up and chill through.
Spoon into bowls and enjoy!

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