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!
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!
(Want another take on banana pudding? Try my Homemade Banana Pudding!)
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.
- Instant French vanilla pudding
- Bananas – Use bananas with some brown spots—they have a more pronounced banana flavor! (Here’s how to ripen bananas!)
- Pepperidge Farm Chessmen cookies – You can substitute Nilla wafers if you prefer.
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.
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.
You’ll find the exact recipe for Paula Deen’s banana pudding in the recipe card below!
Yes, banana pudding needs to be stored in the refrigerator because it’s made with dairy ingredients.
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.
More Easy Banana Recipes
Not Yo Mama’s Banana Pudding Recipe
- 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
- 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.