When I tell you that our Not Your Mama’s Banana Pudding Recipe is one of my most requested recipes, I am not exaggerating. Not only has this recipe been shared thousands of times on social media, but it has tons of 5-star reviews.
Our fool-proof recipe takes a classic dessert to the next level. Inspired by Paula Deen’s Banana Pudding and the popular Chessman Cookies Banana Pudding, this easy-to-make treat layers creamy pudding, vanilla wafers, and fresh bananas for a dessert that’s simple to make and a hit at any gathering
Paula Deans Banana Pudding
Our Not Yo Mama’s Banana Pudding Recipe is more than just a dessert; it’s a celebration of flavors and textures that’s easy to make.
Inspired by Paula Deen’s Banana Pudding, this dish elevates the classic Southern treat to new heights. The ripe bananas, creamy pudding, and vanilla notes from the wafers create a flavor profile that’s simply irresistible. Plus, it’s a no-bake recipe, making it perfect for cooks of all skill levels.
Thanks to the Chessman Cookies, the texture is another standout feature. They add a delightful crunch that perfectly complements the creamy pudding and soft banana slices. Each bite offers a different texture, making the eating experience truly enjoyable.
If you love bananas, you must try our Chocolate Chip Banana Bread or my Magnolia Bakery Banana Pudding Recipe!
Chessman Banana Pudding Ingredients
- Sweetened condensed milk – Be sure to use sweetened condensed milk and not evaporated milk.
- Cool Whip, thawed
- Pepperidge Farm Chessman cookies – If you can’t find or simply don’t have Chessman cookies, you can use vanilla wafers instead! In my opinion, the Chessman cookies are what makes this recipe special and unique. So, if you can, I would recommend using those. But the vanilla wafers will still give you the overall taste and texture you’re looking for.
- Bananas, sliced
- Milk – I recommend whole milk or 2% milk, it will make the pudding creamier. I would not use nonfat or skim milk.
- Instant French vanilla pudding—Be sure to use instant pudding. If you can’t find French vanilla, you can use regular vanilla pudding mix.
- Cream cheese, softened
How to make Not Your Mama’s Banana Pudding
- Layer pan with one bag of cookies.
- Cover cookies with a layer of sliced bananas.
- Mix milk and pudding together.
- Combine cream cheese and condensed milk.
- Fold in whipped topping.
- Blend cream cheese mixture and pudding mixture together.
- Pour mixture over the layer of the bananas.
- Layer the second bag of cookies on top.
- Cover and refrigerate.
How long to chill?
You will want to refrigerate the pudding for at least 4 hours until ready to serve. It is also great if you make it the day before and refrigerate it overnight. (We love make-ahead desserts!)
Important Tips
- High-Quality Ingredients: Use ripe bananas and high-quality vanilla pudding mix and whipped topping. Chessman Cookies are a great choice if available.
- Chill Before Serving: Allow the pudding to chill in the refrigerator for a few hours to let the flavors meld and the pudding set.
- Individual Servings: Consider using dessert cups or mason jars for an elegant presentation and easy serving. Check out our Oreo Dessert Cups for inspiration.
- Add a Twist: Feel free to add your own flair, like a sprinkle of cinnamon or a drizzle of caramel sauce, to elevate the dish.
- Layering is Key: You can add another layer of cookies or bananas if you’d like to double up your recipe. You can add as many or as few cookies and bananas as you prefer! This is entirely up to your taste buds.
Proper Storage
- Refrigerate: Always store the banana pudding in the refrigerator. Use an airtight container or cover the serving dish with plastic wrap to keep it fresh.
- Short-Term Storage: The pudding is best enjoyed within 2-3 days when stored in the refrigerator. After this period, the bananas may start to brown, and the texture may change.
- Freezing: While it’s not highly recommended to freeze banana pudding due to potential texture changes, if you must, use an airtight container. Thaw in the refrigerator before serving.
- Individual Portions: If you’ve served the pudding in individual cups or jars, simply place a lid or plastic wrap over each one for easy storage.
- Avoid Prolonged Exposure: Minimize the time the pudding spends outside the refrigerator, especially during warm weather, to maintain its quality.
Common Questions
Lightly brushing the banana slices with lemon juice can help slow down the browning process. The citric acid in the lemon juice acts as an antioxidant, preventing the bananas from oxidizing quickly
While the classic recipe focuses on bananas, you can certainly experiment with adding other fruits like strawberries or blueberries for a different flavor profile.
While Chessman Cookies are often recommended for their unique flavor and texture, you can also use vanilla wafers or even graham crackers as a substitute.
If you’re looking for an easy to make dessert, that requires few ingredients, no baking, and makes a delicious crowd pleaser, then this is it! Paula Deen Banana pudding is the best banana pudding recipe ever! I can’t wait for you to give it a try.
More Amazing Recipes
Not Your Mama’s Banana Pudding
Ingredients
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- 2 packages Pepperidge Farm Chessman cookies
- 6-8 Bananas sliced
- 2 cups Milk
- 5 ounce box instant French vanilla Pudding
- 8 ounce package cream cheese softened
Instructions
- Using a 9 x 13 pan layer the bottom of the pan with one bag of cookies (use any broken ones for the bottom).2 packages Pepperidge Farm Chessman cookies
- Layer the sliced bananas over the top of the cookies.6-8 Bananas
- In a large bowl combine the milk and pudding mix using an electric mixer, about 5 minutes until it starts to get thick.2 cups Milk, 5 ounce box instant French vanilla Pudding
- In another large bowl combine the cream cheese and sweetened condensed milk with the mixer until smooth.8 ounce package cream cheese, 14 ounce can sweetened condensed milk
- Fold the whipped topping into the cream cheese mixture.12 ounce container frozen whipped topping
- Add the cream cheese mixture to the pudding mixture and stir until well blended or you could use the mixer you were already using!
- Pour the mixture over the cookies and bananas.
- Place the remaining cookies on top of this mixture.
- Carefully cover with plastic wrap. Refrigerate at least 4 hours until ready to serve. Can be made the day before and refrigerated overnight.
Jenn’s Notes
- Refrigerate: Always store the banana pudding in the refrigerator. Use an airtight container or cover the serving dish with plastic wrap to keep it fresh.
- Short-Term Storage: The pudding is best enjoyed within 2-3 days when stored in the refrigerator. After this period, the bananas may start to brown, and the texture may change.
- Freezing: While it’s not highly recommended to freeze banana pudding due to potential texture changes, if you must, use an airtight container. Thaw in the refrigerator before serving.
- Individual Portions: If you’ve served the pudding in individual cups or jars, simply place a lid or plastic wrap over each one for easy storage.
- Avoid Prolonged Exposure: Minimize the time the pudding spends outside the refrigerator, especially during warm weather, to maintain its quality.
Nutrition Info
Not Yo’ Mama Banana Pudding is going to become one of your favorite summertime desserts. The light, creaminess of this recipe is what makes it unlike any other pudding you’ve ever had! Add in the freshly sliced bananas and the unique addition of Chessman cookies and it’s bound to become one of your favorites not only to make but to eat as well.
Sooooooo good! was a hit at the party! Everyone requested some rum in the next batch though. LOL.
love it….
10 🌟 ‘s
I have made this many many times my son loves (grandkids and family also) this My son even asked me to make one for his boss! It’s a great dessert for all occasions
I am baffled by those who say the recipe is too sweet. Rich, yes, but as a person who doesn’t tolerate high sweetness, I must weigh in to say that this dessert could not be more delectable. Furthermore, nearly every friend, co-worker and family member I have served this to has flipped over it. It is phenomenally delicious!
I agree that it’s too sweet and I omit the condensed milk.
A coworker made this a few years back and I loved it! I was shocked that I enjoyed it so much because it had instant pudding. It doesn’t taste like instant pudding.
Gotta be a miss print/typo. It is listed to use “8 – 8 oz of cream cheese”. I think you meant to list, “1 – 8oz package of cream cheese”..
Oh my goodness – you are very correct!! This has been corrected – thank you for letting me know!!!
Family favorite. Recipe is perfect. Made this my first year visiting my boyfriend (now husband) for Christmas. It’s been requested every year since 🙂
ladies i tried it with heavy whipping cream and wow wee thats all i can say just being allittle different.
Ok I made this for Christmas, and wish I hadn’t, it was so sweet no one could eat it, and I mean no one! If I were any of you omit the sweetened condensed milk or the cool whip or both, cause if I were to ever make it again I’ll be omitting the cool whip and an add Whip cream (heaving whipping cream), and maybe the Sweetened condensed milk and add maybe another cream cheese!
Hi Paula. I had the same issue so I make my own whipped cream with a dash of bourbon or cognac and only use 3/4 of the condensed milk. It lessens the sweetness and gives a different spin on the recipe.
I also make my own Cool Whip and instant pudding mix. The last 2 times I’ve made this it did not set up, have you had any problems getting it to thicken? I was thinking the condensed milk may be making it thin.
It’s too sweet. The sweetened condensed milk should be left out.
I left out the sweetened condensed milk as well; just made sure cream cheese was really soft and added a splash of whole milk. It really depends on how sweet you want it; my crew doesn’t like real sweet