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

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This Paula Deen banana pudding is the richest, creamiest banana pudding I make, and it never comes home from a party. You get cool slices of fresh banana, buttery Chessmen cookies that go soft and almost cake-like as they sit, and a thick filling you can actually scoop into a real serving instead of spooning up soup. It tastes like someone crossed banana pudding with cheesecake.

Banana pudding topped with vanilla wafers in a glass dish, with bananas on the side.

I bring this to almost every summer party and holiday table, and it is usually the first thing gone. People almost always ask me for the recipe, surprised that something that tastes this rich and creamy started as plain banana pudding. It has a nostalgic feel and makes a great presentation, which is why it keeps earning a spot on my party list.

What sets this version apart is the filling. A traditional banana pudding leans on vanilla pudding and whipped topping and stays light, but this one folds in cream cheese and sweetened condensed milk, so it turns thick and rich enough to hold its shape when you serve it. That cheesecake-like body is the whole reason this recipe has a name of its own.

If you love an easy no-bake dessert like this one, my Banana Delight is a similar layered version made with Nilla wafers. For the other famous version, try my Copycat Magnolia Bakery banana pudding. And for more sweet copycats to make at home, my copycat dessert recipes collection has dozens more.

Family Favorite

Why I Always Make This the Night Before a Party

I have made this enough times to know it is always better the next day. Giving it a long chill lets the filling set up thick and gives the Chessmen cookies time to soften into an almost cake-like layer, so every scoop holds together instead of sliding apart. That overnight rest is the difference between good and great here, and it is why I never make this one same-day.

The One Thing I Always Tell People

The filling is two mixtures, and the whole recipe lives or dies on getting each one right before you combine them.

Whisk the pudding and milk until it is fully blended and starting to thicken. In a separate bowl, beat the cream cheese and sweetened condensed milk until it is completely smooth with no lumps at all. If either mixture is too loose, or the cream cheese is not fully blended, the filling will not set the way it should and you end up with a runny pudding or little cream cheese lumps running through it.

Get both right and the two fold together into one thick, smooth filling. That is the moment the whole thing comes together.

Ingredients for Not Yo' Mama's Banana Pudding

Key Ingredients

Chessmen cookies: These buttery shortbread cookies are what make it Paula Deen’s version instead of an ordinary banana pudding. They soften as they chill without turning to mush, and they hold up far better than a thin wafer. Nilla wafers work in a pinch, but they give you a more traditional pudding instead of this richer one.

Cream cheese: This is where the richness comes from. Let it soften fully before you start so it beats out smooth. Cold, firm cream cheese is the number one reason a filling turns out lumpy.

Sweetened condensed milk: It brings the sweetness and a thick, almost caramel-rich body that plain sugar cannot. Together with the cream cheese, it is what pushes this filling toward cheesecake.

Instant French vanilla pudding: Use French vanilla, not plain vanilla. It has a deeper, more custardy flavor that stands up to the cream cheese instead of getting lost under it.

Bananas: Reach for bananas that are ripe but still firm. Overly ripe bananas go mushy in the layers and darken faster. Firm slices hold their shape and keep the pudding looking fresh longer.

Whipped topping: Folded in at the end, it lightens the filling so all that cream cheese and condensed milk does not turn heavy, and it keeps the texture creamy and scoopable. If you would rather use fresh whipped cream, sweeten it and stabilize it so it holds its shape, or the filling can loosen as it sits.

Tried It & Loved It

I made this for Easter and it was the biggest hit with my family.
It is so so delicious!

– Cheryl, Princess Pinky Girl Reader

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Layered banana pudding with vanilla wafers in a glass dish, one corner scooped out.

How to Make Paula Deen Banana Pudding

Step 1: Layer the Cookies and Bananas Line the bottom of a 9×13 pan with one bag of Chessmen cookies. This is the place to use any broken ones. Cover the cookies with an even layer of sliced bananas.

add the banana on top of the cookies.
Step 2: Make the Pudding Mixture In a large bowl, beat the milk and instant pudding with an electric mixer for a few minutes, until it is blended and starting to thicken. Set it aside.
mix the pudding in a large bowl.
Step 3: Make the Cream Cheese Mixture In another large bowl, beat the softened cream cheese and sweetened condensed milk until completely smooth. Fold in the whipped topping until no streaks remain.
beat the cream cheese mixture.
Step 4: Combine the Two Mixtures Add the cream cheese mixture to the pudding and stir or beat until it is one smooth, thick filling.

pour the pudding mixture on top of the bananas. Step 5: Assemble and Top Pour the filling over the cookies and bananas and spread it level. Cover the top with the second bag of Chessmen cookies.

layer the cookies on top of the pudding mixture.
Step 6: Chill Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture. Serve cold.

Make-Ahead and Storage

This keeps well in the refrigerator, which makes it an easy one to get done ahead of a party. It is at its best within 24 hours, when the bananas are freshest, and it holds another day or so covered, though the bananas gradually brown and soften the longer it sits. For more do-ahead ideas, my roundup of easy no-bake desserts is full of ones you can make the day before.

Frequently Asked Questions

Why is it called Not Yo Mama’s banana pudding

It is Paula Deen’s name for it, a wink at the fact that it is richer than the classic banana pudding most of us grew up on. The cream cheese and sweetened condensed milk are what take it past your mama’s version.

How do I keep the bananas from turning brown?

Toss the banana slices in a little lemon juice before you layer them, which slows the browning. Spreading the filling right over the bananas also seals them from the air, so they hold their color longer.

Can you freeze it?

I do not recommend freezing this one. Fresh bananas and whipped topping both change texture once thawed, so the filling can turn watery and the bananas go soft. It is built to be a make-ahead you keep in the fridge, not the freezer.

Can I make it in a trifle dish or individual cups?

Yes. The same layers, cookies, bananas, then filling, work in a glass trifle bowl or in individual cups for a party. It makes a pretty presentation. Repeat the layers to fit whatever dish you are using.

Slice of Chessman Banana Pudding on a spatula

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