This high protein banana pudding with chessmen cookies is to die for! The thick, creamy pudding mixture is layered with sweet bananas and buttery cookies that soften after refrigerated for the perfect bite. Eat it as a healthier dessert option or high protein snack to help reach a higher total overall protein intake.
If you haven’t tried the original banana pudding with chessmen cookies (allrecipes), you should! It’s probably my favorite dessert of all time. Therefore, I had to recreate a high protein version that still tastes delicious!
This recipe uses protein powder but Greek yogurt and cool whip do a great job masking the taste. It’s a super easy, tasty way to add some protein to your day! Keep in the fridge for 3-4 days. Or, slice some bananas on top when serving and keep fresh for 5 days.
Why You Should Try This Banana Pudding
- You love banana pudding. If you’re a huge fan of banana pudding, this recipe is seriously delicious while being a bit healthier. You could even triple or quadruple the recipe and serve it as dessert at a get-together or dinner party.
- A fun and healthy high protein dessert or snack. Each serving contains over 20 grams of protein and 23% daily value of calcium.
- Easy meal prep snack. This recipe is so simple to throw together – you just combine all the ingredients in a bowl with a whisk and refrigerate! Keep in the fridge in an airtight container for 3-4 days.
How to Make This Delicious Pudding
This recipe makes 2 very large servings. Greek yogurt is combined with protein powder to help mask that taste but provide additional protein. Divide into smaller servings as well! Again, this recipe makes HUGE servings! I layered the pudding in glass mason jars and crumbled the cookies to make individual servings.
You could also layer the cookies in a rectangle or square Pyrex dish or glass baking dish (and not crumble them) for a pretty dessert or snack.
This recipe is DELICIOUS as is but can be easily customized. Add more protein powder and split into 3-4 servings for a lower calorie treat that is still high in protein.
Ingredients
Step-by-Step Instructions
- In a large bowl, whisk together the protein powder, instant pudding mix, Greek yogurt, and vanilla extract.
- Add 2–4 tablespoons of cold water or milk, starting with the smaller amount. Only add enough to help everything combine smoothly. The mixture should be thick – not runny.
- Whisk until completely smooth and lump-free. Let the mixture sit for 3–5 minutes to allow the pudding mix to thicken.
- Once thickened, gently fold in the Cool Whip using a spatula. Do not whisk. Fold just until combined to keep the mixture light and fluffy. The final texture should be thick, airy, and mousse-like.
- Slice 1–2 bananas into even rounds. If making ahead, you can lightly toss the banana slices with a small squeeze of lemon juice to slow browning (optional).
- In each jar, crumble 1 Chessmen cookie into the bottom (larger chunks work best). Add a thin layer of pudding. Add a layer of sliced bananas. Spoon pudding over the bananas, fully covering them.
- Repeat the layers 2–3 times. You’ll use about 3 cookies per jar. Feel free to adjust however you prefer. Make sure the final layer is pudding, completely covering the bananas so they are not exposed to air.
- Allow to refrigerate in an airtight container/jar for at least 6 hours. Enjoy! Top with extra banana slices, cool whip, and chessmen cookies if you prefer.
Storage
Keep refrigerated for 2-3 days! The cookies will continue to soften, but sometimes it tastes even better that way! If you loved this recipe, try my Banana Pudding Protein Shake!
Alternative Assembly Option
You can also use a square or rectangular glass dish instead of jars.
Layer cookies, banana slices, and pudding mixture. Finish with pudding fully covering the bananas. Top with additional cookies just before serving for a classic look and added crunch.
Tips for Success
- Ensure the bananas are not exposed to air to keep them from browning. Tossing them with a little lemon juice before assembling might help too (but may change the flavor profile).
- Ripe bananas work best in this recipe, however, I find that slightly under ripe bananas work too. They seem to sweeten as they sit in the fridge.
- You could keep the pudding mixture refrigerated without the bananas for up to 5 days, and just slice bananas individually when ready to eat.
- If the pudding mixture tastes too gritty, add the water and the pudding will thicken as it refrigerates.
- Sub water with milk for a richer, creamier pudding.
- Add more protein powder and assemble smaller portions as a light, delicious, and healthy snack!
High Protein Banana Pudding {with Chessmen Cookies}
Ingredients
- 1 cup non-fat vanilla Greek yogurt sub with dairy-free high protein yogurt
- 2 scoops vanilla protein powder highly recommend Optimum Nutrition Vanilla Ice Cream Protein Powder
- 3/4-1 cup cool whip sub dairy-free cool whip
- 2 tablespoons instant banana cream or vanilla pudding mix see notes
- 1-2 large ripe bananas, sliced
- 1 teaspoon vanilla extract
- 6 Chessmen Butter Cookies
- 1/2 cup water or milk, optional. see notes
Method
- In a large bowl, whisk together the protein powder, instant pudding mix, Greek yogurt, and vanilla extract.
- Add 2–4 tablespoons of cold water or milk, starting with the smaller amount. Only add enough to help everything combine smoothly. The mixture should be thick – not runny.
- Whisk until completely smooth and lump-free. Let the mixture sit for 3–5 minutes to allow the pudding mix to thicken.
- Once thickened, gently fold in the Cool Whip using a spatula. Do not whisk. Fold just until combined to keep the mixture light and fluffy. The final texture should be thick, airy, and mousse-like.
- Slice 1–2 bananas into even rounds. If making ahead, you can lightly toss the banana slices with a small squeeze of lemon juice to slow browning (optional).
- In each jar, crumble 1 chessmen cookie into the bottom (larger chunks work best). Add a thin layer of pudding. Add a layer of sliced bananas. Spoon pudding over the bananas, fully covering them. Can also assemble in rectangle storage containers and layer the cookies on the bottom of each one.
- Repeat the layers 2–3 times. You’ll use about 3 cookies per jar. Freel free to adjust however you prefer. Make sure the final layer is pudding, completely covering the bananas so they are not exposed to air.
- Allow to refrigerate in an airtight container/jar for at least 6 hours. Enjoy! Top with extra banana slices, cool whip, and chessmen cookies if you prefer.
Notes
- This recipe makes 2 HUGE servings (see pictures)! If you’re looking to lower the calories, divide into 3-4 servings. Lowe calorie option: add cookies to bottom of container, top with bananas, and then do one layer of pudding!
- Store in the fridge for up to 3 days.
- I don’t recommend reduced fat cool whip because it will be less fluffy (but still works).
- If the pudding mixture tastes too gritty, add water or milk and the pudding will thicken as it refrigerates. Note that cow’s milk will change the consistency, making it thicker! Whereas water or plant-based milk will not.
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 365 |
| % Daily Value* | |
| Total Fat 9.3g | 12% |
| Saturated Fat 6.2g | 31% |
| Cholesterol 20mg | 7% |
| Sodium 189mg | 8% |
| Total Carbohydrate 50.6g | 18% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 30.4g | |
| Protein 30g | |
| Vitamin D 0mcg | 0% |
| Calcium 305mg | 23% |
| Iron 1mg | 4% |
| Potassium 332mg | 7% |
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