Paula Deen Banana Pudding (Not Yo Mama’s Recipe)

This Paula Deen Banana Pudding is one of those recipes that shows up to every party and never comes home. Layers of creamy no-bake pudding, fresh banana slices, and buttery Chessman cookies come together in about 30 minutes. Then the fridge does the rest.

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I have been making this for as long as I can remember. My mom used to make Not Yo Mama’s Banana Pudding when I was growing up, and it instantly became one of those recipes I associate with warm weather, good company, and people hovering over the dessert table. Now I bring it to almost every summer party I am invited to, and without fail, someone always pulls me aside and asks for the recipe. That is the highest compliment a dish can get.

If you love easy no-bake desserts that feed a crowd, you have to try my Banana Delight or my Copycat Magnolia Bakery Banana Pudding. Both are just as simple and just as good.

Key Ingredients

Here is what goes into this Chessman Banana Pudding and why each one matters:

• Pepperidge Farm Chessman Cookies (2 bags) These buttery shortbread cookies are what set this recipe apart from every other banana pudding. They soften beautifully in the fridge without going soggy. Vanilla wafers work as a swap if you cannot find them.
• Cream cheese (8 oz, softened) This is what makes the filling rich and slightly tangy. Make sure it is fully softened before mixing or you will end up with lumps.
• Sweetened condensed milk (14 oz can) Adds sweetness and helps thicken the cream cheese layer. Do not sub evaporated milk here. They are not the same thing and the swap will not work.
• Instant French vanilla pudding (5 oz box) French vanilla has a slightly richer, more custardy flavor than plain vanilla. If you cannot find it, regular vanilla instant pudding works just fine.
• Frozen whipped topping (12 oz container, thawed) Cool Whip gives the filling its light, airy texture. Let it thaw in the fridge overnight before you start.
• Milk (2 cups) Use whole milk or 2% for the creamiest result. Skim or nonfat milk makes the pudding layer thinner.
• Bananas (6-8, sliced) Choose ripe but still firm bananas. Overripe bananas will get mushy after a few hours in the fridge.

How to Make Paula Deen Banana Pudding

Step 1: Layer the cookies. Use a 9×13 pan and line the bottom with one full bag of Chessman cookies. Use any broken cookies here since they will be hidden under the filling. Do not worry about perfect coverage.

Step 2: Add the bananas. Slice your 6-8 bananas and layer them evenly over the cookies. You want full coverage so every scoop gets banana in it.

Step 3: Mix the pudding. In a large bowl, combine 2 cups of milk and the 5 oz box of instant French vanilla pudding. Beat with a handheld electric mixer for about 5 minutes until the mixture starts to thicken. Set aside.

Step 4: Beat the cream cheese mixture. In a second large bowl, combine the 8 oz package of softened cream cheese and the 14 oz can of sweetened condensed milk. Beat with a mixer until completely smooth with no lumps.

Step 5: Fold in the Cool Whip. Add the 12 oz container of thawed whipped topping to the cream cheese mixture and gently fold it in until combined. Do not overmix. You want to keep it light and fluffy.

Step 6: Combine both mixtures. Pour the cream cheese mixture into the pudding mixture and stir until everything is well blended. You can use the mixer on low for this step to make it easier.

Step 7: Pour over the pan. Pour the entire filling mixture over the cookies and bananas. Spread evenly with a spatula so it covers the full surface.

Step 8: Top with the remaining cookies. Place the second bag of Chessman cookies in a single layer over the top of the filling.

Step 9: Refrigerate. Cover tightly with plastic wrap and refrigerate for at least 4 hours before serving. Overnight is even better. The cookies soften and the flavors come together beautifully.

Make-Ahead and Storage

This is one of my favorite make-ahead desserts because it honestly tastes better the next day. You can make it up to 24 hours in advance and leave it covered in the fridge.
Refrigerator: Keep it covered with plastic wrap. It is best within 2 to 3 days. After that, the cookies get overly soft and the bananas will brown, though it is still safe to eat.
Freezer: I do not recommend freezing this one. The filling texture changes and the bananas turn mushy after thawing.

More Recipes You’ll Love

• Banana Delight
• Copycat Magnolia Bakery Banana Pudding
• Nutter Butter Trifle
• Banana Icebox Cake
• Banana Split Cake

4.84 from 74 votes

Not Your Mama’s Banana Pudding

Author — Jennifer Fishkind

Serves — 12

Paula Deen Banana Pudding layers creamy no-bake filling, fresh bananas, and buttery Chessman cookies. Ready in 30 minutes and made for a crowd.

PrintRatePin Save Saved

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Chill 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Ingredients

 

• ▢ 14 ounce can sweetened condensed milk
• ▢ 12 ounce container frozen whipped topping thawed
• ▢ 2 bags 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 bags 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

Calories: 336kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 213mg | Potassium: 453mg | Fiber: 2g | Sugar: 42g | Vitamin A: 495IU | Vitamin C: 6mg | Calcium: 196mg | Iron: 0.3mg

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