Ingredients
Equipment
Method
Make the Pudding
- In a large bowl, whisk together both instant pudding mixes and the cold milk for about one minute until the pudding begins to thicken. Place it in the refrigerator while preparing the whipped cream mixture.
Make the Cream Cheese Mixture
- In another large mixing bowl, combine the softened cream cheese, sweetened condensed milk, and vanilla bean paste. Using a hand mixer or handheld electric mixer, beat until completely smooth with no lumps remaining.Pour in the cold heavy cream and begin mixing on low speed. Gradually increase the speed until the mixture becomes thick and holds stiff peaks. Be careful not to overmix.
Fold Everything Together
- Remove the chilled pudding from the refrigerator and gently fold it into the whipped cream mixture until completely combined. The result should be a light, fluffy, creamy pudding mixture.
Assemble the banana pudding
- Spread a thin bottom layer of pudding into a 9×13-inch baking dish. Sprinkle a generous layer of crushed vanilla wafers over the pudding. Arrange nine Chessmen cookies on top.Drizzle with salted caramel sauce. Add half of the bananas in an even layer. Spread half of the remaining pudding mixture over the bananas.Repeat with another layer of crushed vanilla wafers, nine more Chessmen cookies, another drizzle of caramel, the remaining fresh banana slices, and the rest of the creamy pudding mixture.Finish the top layer with extra crushed vanilla wafers, the remaining Chessmen cookies, and one final drizzle of salted caramel. Cover tightly with plastic wrap and refrigerate overnight for the best results.