Chessmen Pineapple Pudding Recipes

Steps:

• Combine 1 3/4 cups of the heavy cream, 1/3 cup of the sugar, the cream cheese and salt in a large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 1 to 2 minutes.
• Add the milk and instant pudding mix to a separate large bowl. Whisk until thick, 1 to 2 minutes. Fold the pudding mixture into the cream cheese mixture, then set aside.
• Add the remaining 2 1/4 cups heavy cream, remaining 1/3 cup sugar and the vanilla extract in a separate large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Fold the whipped cream into the pudding mixture until just combined. Set aside.
• Place 20 of the cookies in a single layer on the bottom of a 9-by-13-inch baking dish. Top with the banana slices. Pour the pudding mixture over the banana slices and spread in an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is firm, at least 4 hours or up to overnight.

Steps:

• 1. Make pudding mix according to instructions,then let cool while other ingredients are prepared.
• 2. Squeeze lemon juice in to a bowl,place sliced bananas in the lemon juice to prevent browning(this will also add a refreshing flavor).
• 3. In a large mixing bowl,beat room temperature cream cheese,whipped cream,& condensed milk until all is smooth.
• 4. Combine banana pudding with the cream cheese mixture,remove the bananas from soaking & stir in.
• 5. Layer cookies in a clear serving pan or bowl.Cover bottom with cookies faced down,line cookies around the sides of the dish,then pour on that creamy goodness,another layer of cookies faced up & you're sure to please you & your crowd after at least a half hour of refrigeration so those cookies can soften a bit..enjoy!

Steps:

• 1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• 2. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer.
• 3. Using another bowl, combine the cream cheese and condensed milk and mix until smooth.
• 4. Fold the whipped topping into the cream cheese mixture.
• 5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
• 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Steps:

• Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
• Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
• Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
• Chill for 2 hours before serving.

Steps:

• 1. In a bowl, mix eggs and milk and a wire whisk until blended. In a large batter bowl mix dry ingredients with a wire whisk. Add milk mixture to the dry mix, stirring with a wire whisk. Cook in the microwave on full power 6-8 minutes stirring well with the wire whisk after each 2 minute intervals until slightly thick. Whisk custard pudding really well, smoothing out all lumps. Only cook the custard pudding until it starts to thicken. Do not overcook. Add butter, vanilla, and crushed pineapple with juice. Stir well; set aside. In an oblong serving dish, arrange a layer of butter cookies evenly in the bottom. Pour a third of the custard pudding mixture over the butter cookies. Repeat the layers two more times. Arrange another layer of the outer cookies evenly on the last layer of the custard pudding. Refrigerate at least 4 hours before serving.