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

Vanilla wafer cookies arranged in a dish with decorative patterns.

4.84 from 75 votes

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

Paula Deen banana pudding is a rich no-bake Southern dessert layered with Chessmen cookies, fresh bananas, and a thick cream cheese filling that tastes almost like cheesecake.

Prep Time30

Cook Time0

Chill4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 336kcal

Author: Jennifer Fishkind

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.

Notes

Tips:

Use bananas that are ripe but still firm so they hold their shape and do not turn mushy in the layers.
Beat the cream cheese completely smooth before folding in the pudding, or you will get little lumps in the filling.
Do not rush the chill. It needs at least 4 hours, and overnight is better so the filling sets and the cookies soften.

Storage:

Keep it covered in the refrigerator. It is best within 24 hours while the bananas are freshest, but it will keep another day or so, though the bananas gradually brown and soften the longer it sits.

Nutrition