Not Your Mama's Banana Pudding

Not Yo' Mama's Banana Pudding square featured image

4.83 from 70 votes

The ultimate fluffy, light, and creamy banana pudding recipe with delicious Chessman cookies to top it off! AKA Paula Deen Banana Pudding, Chessman Banana Pudding and Not Yo' Mammas Banana Pudding recipe!

Prep Time30

Cook Time0

Chill4

Total Time4 30

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 183kcal

Author: Jennifer Fishkind

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.

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