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Southern Banana Pudding with Chessman Cookies

A classic Southern-style banana pudding layered with homemade vanilla pudding, fresh bananas, and buttery Chessman-style cookies.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the pudding
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon fine salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
For layering
  • 2 boxes Chessman-style butter cookies about 7 to 8 ounces each
  • 4 medium bananas sliced
Optional topping
  • 1 cup whipped cream
  • 2 tablespoons butter cookies crushed, for garnish

Equipment

  • 1 medium saucepan
  • 1 whisk
  • 2 mixing bowl one medium, one small
  • 1 rubber spatula
  • 1 9x13-inch glass baking dish
  • 1 measuring cups and spoons

Method
 

Make the pudding
  1. In a medium saucepan, whisk together the granulated sugar, flour, and salt until combined.
  2. In a bowl, whisk the egg yolks and milk until smooth.
  3. Slowly pour the milk mixture into the saucepan with the dry ingredients, whisking well to prevent lumps.
  4. Cook over medium heat, whisking constantly, until the pudding thickens and coats the back of a spoon, about 8 to 10 minutes.
  5. Remove from the heat and stir in the butter and vanilla extract until smooth.
  6. Cool the pudding for 10 to 15 minutes, whisking occasionally to prevent a skin from forming.
Assemble the banana pudding
  1. Arrange a layer of Chessman-style butter cookies in the bottom of a 9x13-inch glass baking dish.
  2. Top with a layer of sliced bananas.
  3. Spoon half of the warm pudding over the bananas and spread evenly.
  4. Repeat with another layer of cookies, another layer of bananas, and the remaining pudding.
  5. If desired, top with whipped cream and crushed cookies or a few extra whole cookies.
  6. Cover and refrigerate for at least 4 hours, or until chilled and set, before serving.

Notes

Use ripe but firm bananas for the best texture. Whisk the pudding constantly so it stays smooth. For best flavor and appearance, serve within 24 hours of assembling.