Not Yo' Mammas Banana Pudding (Paula Deen Banana Pudding Recipe)
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!
Course: Brunch, Dessert
Keyword: banana pudding recipe, brunch, Casserole, No Bake
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.
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.