Not Yo’ Mama’s Banana Pudding (Paula Deen Banana Pudding or Chessman Banana Pudding) is the ultimate fluffy, light, and creamy banana pudding recipe, and it’ll be the only one you’ll ever need in your life!
Table of Contents
- Not Yo’ Mama’s Banana Pudding Recipe
- Paula Deen Banana Pudding
- Chessman Banana Pudding Ingredients
- Not Yo Mamas Banana Pudding Options and Substitutions
- How to make Not Your Mama’s Banana Pudding
- Not Your Mamas Banana Pudding Pro Tips
- How to store Paula Deen Banana Pudding
- Not Yo Mama’s Banana Pudding FAQs
- More Amazing Recipes
- Banana Pudding Recipe with Cream Cheese Recipe
No-bake recipes are always great to have up your sleeve. A dessert doesn’t get much easier than when you don’t even have to turn on the oven! This Chessman banana pudding is so simple to make, and it’s insanely delicious.
Not Yo’ Mama’s Banana Pudding Recipe
This is the banana pudding to top all banana puddings. Using rich French vanilla pudding, and cream cheese as the base, then layered with freshly sliced bananas and crunchy Pepperidge Farms Chessman cookies! It’s like nothing you’ve ever tasted before.
This is especially great for a Spring or Summer get-together or potlucks. It’s light and refreshing. It’s always a favorite for all who try it.
Paula Deen Banana Pudding
Upon researching this recipe you’ll find that this Not Yo’ Mama Banana Pudding recipe is a Paula Deen Banana Pudding original recipe, and there’s not too much variance out there.
She definitely knew what she was talking about! Chessman pudding is a layered pudding, made using pudding mix, cream cheese, bananas, and Chessman cookies.
If you love bananas, you must try our Chocolate Chip Banana Bread or my friends Mini Banana Pudding Cheesecake!
Chessman Banana Pudding Ingredients
- Sweetened condensed milk
- Cool Whip, thawed
- Pepperidge Farm Chessman cookies
- Bananas, sliced
- Milk
- Instant French vanilla pudding
- Cream cheese, softened
Not Yo Mamas Banana Pudding Options and Substitutions
Cookies: If you can’t find, or simply don’t have Chessman cookies, you can definitely use vanilla wafers instead! In my opinion, the Chessman cookies are what makes this recipe really 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.
Pudding mix: I use French vanilla pudding mix for this recipe. However, if you can’t find French vanilla, you can also use regular vanilla pudding mix instead.
Milk: You can use whichever type of milk you prefer in pudding mix for this recipe. Personally, I like to use whole milk or 2% milk because I feel like it gives this recipe a creamier consistency, and it makes it more delicious overall. I have also seen people who have used dairy-free or flavored milk instead, such as vanilla almond milk.
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. What is great is this can be made the day before and refrigerated overnight. (We love make-ahead desserts!)
Not Your Mamas Banana Pudding Pro Tips
- Tip 1: You can use regular vanilla pudding if you can’t find French vanilla. Also, I recommend using 2% or whole milk, instead of skim or 1%. This gives the pudding a much creamier and rich texture. See the above ingredient substitutions for more ideas on this.
- Tip 2: Letting this sit in the fridge to set, is key in the steps for this recipe! This will make it the perfect consistency when you are ready to slice and serve it. In my opinion, the final texture of this dessert is what makes it unlike any other pudding you have ever had.
- Tip 3: You can absolutely add another layer of cookies or bananas if you’d like to double up your recipe. You can actually add as many or as few cookies and bananas as you prefer! This is completely up to your taste buds.
How to store Paula Deen Banana Pudding
It’s super important to store this pudding in the fridge in between servings.
This is a great dish to bring to potlucks or get-togethers, but it’s not good to let it sit out for too long. The reason for this is because it will lose its shape really quickly. If it begins to melt, then goes back into the fridge, it might ruin the dessert altogether.
My best advice is to take it out of the fridge, serve immediately, and then put it right back into the fridge! Only take it out when you are serving it. Also, it’s important to keep it in an airtight container while it’s in the fridge, so that it doesn’t get super soggy!
You can also serve on top of ice. This will help keep it cool, especially if you are serving it at an outdoor party or barbecue!
Not Yo Mama’s Banana Pudding FAQs
While I don’t recommend it, you can freeze this banana pudding recipe for up to 2 months, but please note that it will change the consistency.
You can try coating the banana slices with about a tablespoon of lemon juice.
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
Banana Pudding Recipe with Cream Cheese
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).
- Layer the sliced bananas over the top of the cookies.
- In a large bowl combine the milk and pudding mix using an electric mixer, about 5 minutes until it starts to get thick.
- In another large bowl combine the cream cheese and sweetened condensed milk with the mixer until smooth.
- Fold the whipped topping into the cream cheese mixture.
- 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
- Tip 1: You can use regular vanilla pudding if you can’t find French vanilla. Also, I recommend using 2% or whole milk, instead of skim or 1%. This gives the pudding a much creamier and rich texture. See the above ingredient substitutions for more ideas on this.
- Tip 2: Letting this sit in the fridge to set, is key in the steps for this recipe! This will make it the perfect consistency when you are ready to slice and serve it. In my opinion, the final texture of this dessert is what makes it unlike any other pudding you have ever had.
- Tip 3: You can absolutely add another layer of cookies or bananas, if you’d like to double up your recipe. You can actually add as many or as few cookies and bananas as you prefer! This is completely up to your taste buds.
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.
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
ladies i tried it with heavy whipping cream and wow wee thats all i can say just being allittle different.
Family favorite. Recipe is perfect. Made this my first year visiting my boyfriend (now husband) for Christmas. It’s been requested every year since 🙂
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!!!
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.
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.
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
10 🌟 ‘s
love it….