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This recipe for Paula Deen’s banana pudding is a classic! Not Yo’ Mama’s Banana Pudding is rich, creamy, and full of comfort food goodness.

a piece of banana pudding on a plate

Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to try it!

I’ve been known to serve a Paula dish or two and this one has got to be one of my faves! It’s got a wonderful, rich, creamy flavor that everyone in your family is sure to love! I served it to my daycare kids today and they were asking for seconds by the time I had scooped myself out a piece.

Of course, I used Nilla Wafers in place of the Pepperidge Farm Chessman Cookies. But, I have used them before and it is yuuummmyyyy!

a dish of banana pudding on a table

Paula Deen’s Banana Pudding Recipe

Banana pudding is one of those classic comfort foods that just makes you feel good. It’s creamy and sweet, with just the right amount of banana flavor. And it’s so easy to make! Paula Deen’s banana pudding recipe uses condensed milk and cream cheese to give store-bought pudding mix an instant upgrade, which reminds me of some of my favorite boxed cake mix hacks!

ingredients to make paula deen's banana pudding

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

  • Frozen whipped topping – Let this thaw before you start the recipe.
  • Sweetened condensed milk
  • Cream cheese – The cream cheese should be softened so it can whip up easily into the pudding.
  • Milk
  • Instant French vanilla pudding
  • Bananas – Use bananas with some brown spots—they have a more pronounced banana flavor!
  • Pepperidge Farm Chessmen cookies – You can substitute Nilla wafers if you prefer.
overhead shot of paula deens banana pudding

How to Make Paula Deen’s Banana Pudding

1. Prepare: Layer one bag of cookies at the bottom of a 13x9x2-inch dish. Then, layer bananas on top of the cookies. 

2. Make the Pudding: In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

3. Make the Cream Cheese Mixture: In another bowl, mix together the cream cheese and condensed milk until they are smooth.

4. Assemble: Fold the whipped topping into the cream cheese mixture, then stir the cream cheese mixture and the pudding mixture together until they are well blended. Pour this over the cookies and bananas; cover the pudding layer with the remaining cookies. 

5. Chill: Keep the banana pudding refrigerated until you are ready to serve it.

a piece of banana pudding with a bite taken out

How to Store Paula Deen’s Banana Pudding

This banana pudding will keep in the refrigerator for about 2 days. Cover it tightly or transfer it to an airtight storage container. You can also freeze this recipe for up to 2 months, but the texture will change a bit.

a serving of banana pudding

FAQs

What is the recipe for Paula Deen’s banana pudding?

You’ll find the exact recipe for Paula Deen’s banana pudding in the recipe card below! 

Do you have to refrigerate banana pudding?

Yes, banana pudding needs to be stored in the refrigerator because it’s made with dairy ingredients.

Why do my bananas turn black in banana pudding?

When bananas are exposed to air, they’ll turn black. The longer your banana pudding sits in the fridge, the more likely it is that the bananas will darken. It’s perfectly fine to eat them this way, they’re just not as pretty. Layering the bananas in the middle of the pudding, versus putting them on top, helps limit their exposure to air.

cross section on paula deen's banana pudding

More Easy Banana Recipes

Not Yo Mama’s Banana Pudding Recipe

This recipe for Paula Deen’s banana pudding is a classic! Not Yo’ Mama’s Banana Pudding is rich, creamy, and full of comfort food goodness.
4 from 7 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 12 servings
Prep Time: 30 minutes
Chill: 2 hours
Total Time: 30 minutes

Ingredients  

  • 12 ounce container of frozen whipped topping thawed
  • 14 ounce can of sweetened condensed milk
  • 8 ounce package of cream cheese softened
  • 2 cups milk
  • 5 ounce box of instant French vanilla pudding
  • 6-8 bananas sliced
  • 2 bags of Pepperidge Farm Chessmen cookies

Instructions 

  • Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
  • In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  • Using another bowl, combine the cream cheese and condensed milk together and mix 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.
  • Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Atleast 2-3 hours.

Notes

Recipe courtesy Paula Deen

Nutrition

Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 272mg | Fiber: 2g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
Keyword: banana pudding, bananas, pudding
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. Jessica @ Riding with Jessica says:

    OMG! Why are you tempting me. That looks so delish!

  2. Beeb Ashcroft says:

    Yummy!!!
    .-= Beeb Ashcroft´s last blog ..Sneak Peek: Cookware.com =-.

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