This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AlmondMilkUpgrade #CollectiveBias
A few weeks ago, I went to my bestie’s mother’s Labor Day cookout, and one of her neighbors brought a banana pudding with the Chessmen cookies. Mike and I were so obsessed with it, we managed to take almost the whole pan home. It was probably the best banana pudding I’ve ever tasted. Ever since then, I’ve wanted to see if I could make this banana pudding on my own.
I discovered the banana pudding we were feenin’ over was actually Paula Deen’s recipe. While looking at the ingredients, I decided that if I was going to make this banana pudding, I was going to make my own condensed milk, vanilla pudding, and find an alternative to the frozen whipped topping. Why you ask? Have you ever read the ingredients in instant pudding and frozen whipped topping? Also, do you know how many calories are in one can of sweetened condensed milk? At least I know if I make these ingredients from scratch, I’ll know what I’m eating, and it won’t be too fattening (because who needs that?)
So, the urge hit, and I decided to make this banana pudding this weekend. As with a lot of my cooking, I wanted to take a mostly non-dairy approach to this banana pudding. While picking up a few items from Walmart last week, I grabbed two cartons of Orgain Organic Protein Almond Milk® to use as the base in this banana pudding. I got the lightly sweetened vanilla flavor, which has less sugar than other brands’ sweetened vanilla almond milk. Plus, it’s organic, vegan, dairy-free, gluten-free, soy-free, non-GMO, and it has 10 times the protein of leading almond milks. Click here to learn more about “What Almond Milk Should Be.”®.
- 4 cups of Orgain Organic Protein Almond Milk®
- 3/4 cup of granulated sugar and 5 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 can of chilled full fat coconut milk
- 5 tsps of organic Madagascar vanilla extract
- 1 8oz. package of reduced fat cream cheese, softened
- 4 bananas, sliced
- 2 bags of Pepperidge Farm Chessmen cookies
- 1. Combine 2 cups of the Orgain Organic Protein Almond Milk® with 3/4 cup of sugar in a small saucepan. Bring to a boil on high heat, then reduce heat to medium. Make sure to stir with a whisk frequently to prevent milk from burning. Cook for about 45 minutes or until milk is reduced to 1 cup, thus making sweetened condensed almond milk. It will thicken up as it cools.
- 2. While the sweetened condensed almond milk is cooking, combine 2 cups of the Orgain Organic Protein Almond Milk®, cornstarch, and 3 tbsp of sugar in a medium saucepan. Then, heat the saucepan on medium-low heat and continuously stir to prevent the pudding from burning. Once the pudding is almost a paste-like consistency and begins coating the spoon, mix in 3 tsps of Madagascar vanilla extract and remove from heat. Transfer the vanilla pudding into a large bowl and sit in the freezer to thicken up more until condensed milk is ready.
- 3. Begin placing one bag of the Chessmen cookies in the bottom of a 12″x 9″ pan. Then, slice the bananas and layer them on top of the Chessmen cookies. Sit the pan in the fridge until pudding is ready to add.
- 4. By this time, the sweetened condensed almond milk should be ready to remove from the stove. Place the condensed milk in a microwaveable safe container and place in the freezer to cool and thicken for about 5 minutes.
- 5. During this time, take out the pudding bowl from the freezer. Add the entire can of the chilled canned coconut milk, the 2 remaining tsps of the Madagascar vanilla extract, the remaining 2 tbsps of sugar, and the cream cheese. Use an electric hand mixer to blend in.
- 6. Add the sweetened condensed almond milk to the mixture, and use the hand mixer to blend until smooth.
- 7. Take pan of Chessmen cookies and bananas out of the fridge, and layer the pudding on top of the banana evenly.
- 8. Add the last bag of Chessmen cookies on top of the pudding. Finally, chill the banana pudding in the fridge until ready to serve.
It took about an hour and 15 minutes to prepare this delicious, thick, and super creamy banana pudding. The time it took to make this was so worth it because this is a version of the original recipe I’d feel soooo much better eating. This banana pudding recipe right here will definitely be what I make in my home moving forward! It’s really THAT good! Mike said so too! LOL
If it wasn’t for the cream cheese and chessmen cookies, this recipe would’ve been vegan, but y’all, I NEEDED the Chessmen cookies, and I haven’t found a non-dairy cream cheese my taste buds can get with. By simply grabbing a vegan cream cheese alternative and vegan vanilla wafers paired with the Orgain Organic Protein Almond Milk®, this would definitely be a tasty vegan dessert.
Click here to get a coupon for $1.50 off any one(1) container of Orgain Organic Protein Almond Milk®, and try it out for yourself. The coupon is valid from 9/21-10/24. Also, if you happen to be in Walmart between October 1 – October 4, be on the lookout for the in-store demonstrations.
I’d love to hear how this recipe turned out for you guys, especially if you made a vegan version!