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serving of banana pudding on a white plate with a blue plain cloth napkin

Easy Layered Banana Pudding

Delicious, layered, classic banana pudding recipe!
Prep Time 20 mins
Chill Time: 4 hrs
Course Dessert
Cuisine American
Servings 12 servings



  • Two 3.4-ounce packages instant French vanilla pudding
  • 4 cups cold milk
  • 2 cups heavy whipping cream
  • 3 7.25-ounce packages Pepperidge Farm Chessmen Cookies
  • 4 large ripe bananas


  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • One 3.4-ounce package instant vanilla pudding
  • 1 tablespoon vanilla extract
  • 1 large banana


THE DAY BEFORE (or early in the day):

  • Prepare the pudding as instructed on the box- combine 4 cups of cold milk and the two envelopes of instant pudding in a large bowl with a whisk until all is combined and smooth. Refrigerate overnight or for several hours.
  • In a large bowl, use an electric mixer to whip the 2 cups of cream until stiff peaks form; refrigerate overnight or for several hours.


  • In a large bowl, combine half of the pudding and the whipped cream. Fold together with a spatula until well combined. Set the other half of the pudding aside.
  • In a deep, rectangular serving dish, cover the bottom with one layer of chessmen cookies (one sleeve should be enough).
  • Use the remaining half of the pudding to cover the layer of cookies evenly and smooth out.
  • Slice two bananas very thin and cover the pudding with an even layer of banana slices.
  • Use another sleeve of chessmen cookies to create the next layer. You can alternate the direction of the rows of cookies you want.
  • Top the cookies with an even layer of the pudding/whipped cream mixture. Spread evenly to cover all of the cookies.
  • Slice two bananas very thin and cover the pudding with an even layer of banana slices.
  • In a food processor, grind the remaining sleeve of chessmen cookies until they turn into fine crumbs. Spread the crumbs on top of the banana slices and then smooth with the back of a spoon so the cookie crumbs are packed in nicely. The surface should be a smooth layer of cookie crumbs.


  • In a medium bowl, use an electric hand mixer to combine the cream, powdered sugar, vanilla pudding and vanilla. Mix until well combined and thickened. Spoon on top of the banana pudding and spread to cover, or use a piping bag to pipe it on decoratively.
  • Refrigerate for at least 4 hours (or overnight). The longer you refrigerate it, the softer the cookies will become. When ready to serve, slice one banana and place slices in a decorative fashion on top of the mousse layer.
Keyword banana, pudding