Not Yo Mama’s Banana Pudding is the best banana pudding you’ll ever eat! This simple no-bake dessert is made with layers of butter cookies, banana slices, and a delicious creamy filling.
Not Yo Mama’s Banana Pudding
Paula Deen’s banana pudding recipe has got to be the most decadent banana pudding ever! It’s so incredibly delicious.
The filling is made with cream cheese, vanilla pudding, condensed milk, and Cool Whip. That’s piled thick between layers of delicious buttery Pepperidge Farm Chessmen cookies and banana slices.
The longer the pudding sat, the more it took on the flavor of the bananas. I definitely recommend letting it sit for a day before serving if you can.
I made this Chessman banana pudding for a family get-together and it was the first dessert to go. As thrilled as I was that everyone loved it, I was kind of hoping for leftovers to bring home! Since it’s so easy to put together, I think I’ll just make two next time!
I love that I can make this homemade banana pudding ahead of time and then it’s in the fridge and ready to serve. It’s perfect for cookouts, BBQs, and potlucks. It tastes even better with a scoop of vanilla ice cream on the side!
Cookies: Pepperidge Farm’s Chessmen cookies have the best flavor for banana pudding. They’re rich tasting and delicious, which adds so much flavor to the banana cream pudding without being overpowering. They still have a neutral enough flavor to let the flavors of the vanilla pudding and banana slices shine.
If you don’t have Chessmen cookies, you could also use shortbread cookies or Nilla Wafers. Vanilla Wafers are a really popular option for banana pudding because they soak up the flavors of the pudding so well.
Milk: Milk is the perfect liquid to make pudding with because it’s creamy and flavorful without being too thick. I’d recommend using whole milk because it will make the pudding taste more rich.
Instant Pudding: Using instant pudding mix makes this a super simple no-cook dessert. Be sure to look for the box that says “instant” in the title so that you don’t have to heat the pudding in order for it to thicken. I prefer the French vanilla flavor because the vanilla is more pronounced.
Sweetened Condensed Milk: Sweetened condensed milk helps thicken the banana pudding filling, and it also adds a delicious sweet flavor that kind of reminds me of honey.
Cool Whip: Using whipped topping that’s been thawed in the fridge makes all the difference in this recipe. It allows you to make the filling light and fluffy, without risking the filling melting as the dessert rests (like it might if you used homemade whipped cream).
Cream Cheese: It’s so important to use room temperature cream cheese. It will be so much easier to cream it into a lovely texture without clumps if you’re not working with cold cream cheese.
Bananas: Since we’re making this banana pudding without any artificial banana flavoring, we’ll definitely need bananas! I prefer using bananas that aren’t overly ripe, and I try to cut them into slices that are an even thickness.
How Do You Make Paula Deen’s Not Yo Mama’s Banana Pudding
Add the milk and instant pudding mix to a bowl. Use an electric mixer to mix the ingredients until the pudding has thickened. (See the recipe card below for the full printable instructions.)
In a separate bowl, use the electric mixer to mix the cream cheese and sweetened condensed milk together until it reaches a smooth consistency.
Gently fold the whipped topping into the cream cheese mixture.
Add the pudding to the cream cheese mixture, and gently mix it in.
Place a layer of Chessmen cookies in the bottom of a casserole dish, then evenly spread the banana slices over the cookies.
Dollop the banana pudding filling over the banana slices, then evenly spread it out to the edges.
Top the banana pudding with the second layer of cookies. Cover it with plastic wrap and let it cool in the fridge until you’re ready to serve it. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Keep Bananas From Turning Brown In Banana Pudding
You can toss the banana slices in a bit of citrus juice to prevent browning. I used lemon juice, but you could also use orange juice, pineapple juice, or lime juice depending on your flavor preference.
Can You Make Paula Deen’s Banana Pudding The Day Before?
Yes! This recipe needs to rest in the fridge for a minimum of 1-2 hours, but I think it tastes the best after 24 hours. It can be made up to 48 hours in advance.
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If you like this recipe, be sure to check out all of our dessert recipes! Some reader favorites are:
- No-Bake Peanut Butter Pie
- Chocolate Pie
- Million Dollar Pie
- Fantasy Fudge
- Brown Butter Rice Krispie Treats
- 2 (7.25 oz) bags Chessmen cookies
- 2 cups whole milk
- 1 (5.1 oz) box instant French vanilla pudding
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) brick cream cheese (room temperature)
- 1 (12 oz) container Cool Whip (thawed in fridge)
- 6-8 medium bananas (sliced 1/2” thick)*
- To a medium mixing bowl, add the milk and instant pudding mix. Use a handheld electric mixer on low to mix the pudding ingredients together for about 2 minutes (or until incorporated and the pudding has thickened). Set the bowl of pudding aside.
- To a large mixing bowl, add the sweetened condensed milk and the softened cream cheese. It’s important to use softened cream cheese because it ensures a smooth texture, if you use cold cream cheese it will come out clumpy. Use the hand mixer on low to beat together the cream cheese and condensed milk until the consistency is smooth. Add in the Cool Whip and use a silicone spatula to gently fold the whipped topping in until it’s completely combined (stop folding as soon as it’s completely combined so you don’t lose too much of the volume and airiness from the Cool Whip).
- Transfer the pudding into the cream cheese mixture. Use the silicone spatula to gently fold it in until it’s fully combined.
- Line the bottom of a 13x9 casserole dish with 1 bag of the cookies, then spread the banana slices in an ever layer over the cookies. Transfer the pudding mixture to the casserole dish, and use the silicone spatula to spread it out evenly. Layer the second bag of cookies over the filling, picture side up. Lay them out as evenly as possible.
- Cover the dish with plastic wrap, and place the banana pudding in the fridge until it’s ready to serve. You’ll need to chill it for at least 2-3 hours because the pudding is best when it has had a chance to firm up. Letting it chill in the fridge overnight would be ideal.
- When you’re ready to serve, scoop it out onto serving plates. Make sure to scoop all the way to the bottom of the dish to get the bottom layer of cookies. Enjoy!
*After I sliced my bananas, I tossed them in a bowl with about 1 Tablespoon of freshly squeezed lemon juice. I then covered them with plastic wrap until I used them. This prevents them from browning even after sitting in the pudding.
Amount Per Serving: Calories: 657Total Fat: 27.3gCarbohydrates: 97.2gFiber: 3.6gSugar: 59.1gProtein: 10.6g
Nutrition information isn’t always accurate.
This layered banana pudding is similar to a trifle. Not Yo Mama’s Banana Pudding is quick, easy, delicious, and will have everyone asking for seconds. It’s a delicious dessert that the whole family will love!