Brown Butter Pecan Banana Pudding

What you'll need:

• 5 oz Instant French vanilla pudding mix 

• 2 cups cold whole milk 

• 8 oz room temp cream cheese 

• 1 bottle (11.8 oz) sweetened condensed milk 

• 1 tsp vanilla bean paste 

• 5 tbsp butter ( browned) 

• 2 bananas (mashed) + ½ or a whole banana for layering in the pudding 

• About 2 ½ -3 bags of Pepperidge Farm Brown Butter Pecan Chessman Cookies 

• Candied pecans (for topping) 

For the whipped cream:

• 1 cup heavy cream 

• ¼ cup powdered sugar 

• Pinch of salt 

• 1 tsp vanilla bean paste 

Directions: 

1. Add your butter to a skillet over medium heat. Stir continuously as it melts and begins to foam. Once you see golden brown bits form at the bottom and it smells nutty, remove from heat immediately and pour into a heat-safe bowl. Set aside and allow to cool to at least room temperature before using. 

2. Whisk your French vanilla instant pudding mix with cold whole milk until combined. Cover and refrigerate for at least 30 minutes to set. 

3. Using a stand mixer or handheld mixer, beat the room temperature cream cheese with the sweetened condensed milk and vanilla bean paste until completely smooth. Add in the cooled brown butter and mix until fully incorporated. Mash 2 bananas and gently fold them into the cream cheese mixture. Set aside. 

4. In a clean bowl, combine the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt. Using a handheld mixer or stand mixer, whip on medium-high speed until stiff peaks form, about 3 to 5 minutes.​​​​​​​​​​​​​​​​ 

5. Gently fold the cream cheese mixture into the whipped cream, then fold in the set pudding. Take your time here and keep it gentle so everything stays light and fluffy. 

6. In a 9x13 baking dish, arrange a layer of Pepperidge Farm Brown Butter Pecan Chessman cookies across the bottom. Spread half of the pudding mixture over the cookies. Add a layer of thinly sliced bananas, then crumble a few cookies over the top to fill in the gaps. Spread the remaining pudding mixture on top and finish with a final layer of cookies. 

7. Cover and refrigerate overnight to let everything set and the flavors come together. 

8. Before serving, top with candied pecans and enjoy!​​​​​​​​​​​​​​​​