Paula Deen Banana Pudding, also known as “Not Yo’ Mama’s Banana Pudding,” layers instant French vanilla pudding, a sweet cream cheese filling, fresh bananas, and buttery Chessmen cookies. This easy no-bake dessert costs about $17.26 for 24 servings, or just $0.72 per serving, with no stove or oven needed.
With eight kids in our family, I appreciate desserts that can be prepared ahead of time instead of taking up the kitchen when everyone is ready to eat. This banana pudding is a fun change from traditional cakes and pies, especially for family dinners when everyone wants something sweet after the meal.
Why You’ll Love This Recipe!
- Rich and Creamy Filling. Cream cheese blended with sweetened condensed milk makes the filling thicker and richer than traditional pudding.
- Buttery Chessmen Cookies. Pepperidge Farm Chessmen cookies replace the usual vanilla wafers, adding a buttery flavor and a pretty finish on the top and bottom.
- French Vanilla Flavor, No Cooking. Instant French vanilla pudding gives you a deeper, custard-like flavor with no stove, no homemade custard, and no meringue.
- Beautiful Layers. The cookies, bananas, and creamy filling create distinct layers that look lovely when served.
- Great Make-Ahead Dessert. Refrigerating the pudding for several hours gives the filling time to set and the cookies time to soften.
After making layered desserts over the years, I’ve learned that the order you combine ingredients can make a big difference in the final texture. For Paula Deen Banana Pudding, mixing the cream cheese and sweetened condensed milk first creates a smooth base that blends easily with the pudding and whipped topping, giving every spoonful a rich, creamy consistency.
You may also want to try Paula Deen Pumpkin Bars and Paula Deen Strawberry Cake.
Chessmen vs. Nilla Wafers
Chessmen are thicker and more buttery, so they soften into a cake-like layer without falling apart and make a prettier top for a party. Nilla wafers soften faster and give you that classic, old-fashioned banana pudding taste.
If you’re feeding a big crowd on a budget, store-brand vanilla wafers are the cheaper choice — use one 11-ounce box in place of the two bags of Chessmen.
Ingredients
- Sweetened Condensed Milk: One 14-ounce can. Double-check the label — evaporated milk sits right next to it on the shelf and won’t sweeten or thicken the filling.
- Whipped Topping: One 12-ounce container of Cool Whip, thawed in the fridge for a few hours or overnight. Don’t microwave it, or it turns runny.
- Instant French Vanilla Pudding Mix: The large 5.1-ounce box, and make sure it says instant. Cook-and-serve pudding won’t set without cooking. You’ll use 2 cups of milk instead of the 3 cups on the box — that makes the pudding extra thick so it can hold up once it’s lightened with Cool Whip.
- Chessmen Cookies: Two 7.25-ounce bags cover the bottom and top of a 9×13 pan. Their buttery flavor and firm texture hold up better than vanilla wafers. Nilla wafers work in a pinch — see Chessmen vs. Nilla Wafers above.
- Cream Cheese: One 8-ounce block, softened to room temperature so it beats smooth with the condensed milk. Cold cream cheese leaves lumps.
- Milk: Used to prepare the pudding; whole milk gives the creamiest results.
- Bananas: Use yellow bananas with just a few brown freckles. Green bananas taste starchy, and very spotty bananas get mushy and brown faster in the pudding.
Find the complete ingredients for Paula Deen Banana Pudding Recipe in the recipe card at the bottom.
Step By Step Instructions
Step 1. Place the cookies in a single layer in the bottom of a 9X13 baking pan.
Step 2. Layer the sliced medium bananas on top of the cookies in the pan.
Step 3. In a large bowl, whisk together the instant pudding mix and the milk. Set aside to thicken. Let it sit about 5 minutes. It should be thick enough to hold a soft trail when you drag a spoon through it.
Step 4. In a separate bowl, beat together the package cream cheese with the sweetened condensed milk until combined and smooth. I used an electric mixer. Make sure the cream cheese has been softened at room temperature.
Step 5. Gently fold the thawed Cool Whip into the cream cheese mixture with a spatula until no streaks remain. Folding (not beating) keeps it light and fluffy.
Step 6. Fold the cream cheese and Cool Whip mixture into the thickened pudding until it’s one smooth, pale yellow mixture.
Step 7. Spread this mixture in an equal amount into the pan on top of the sliced bananas.
Step 8. Then spread a layer of remaining cookies evenly on top. Cover the pan with plastic wrap and place in the fridge for at least 4 hours. It’s ready when the pudding is firm enough to hold its shape when scooped and the bottom cookies have softened into a cake-like layer. Overnight is even better.
Storage
Refrigerate: Keep the pan tightly covered with plastic wrap in the fridge for 2 to 3 days. Covering it keeps the pudding from drying out and the bananas from browning.
Make Ahead: It’s at its best 4 to 24 hours after you make it. For a party or holiday, assemble everything except the top layer of cookies the night before, cover, and refrigerate. Add the top Chessmen about 30 minutes before serving if you want them a little crisp, or the night before if you prefer them soft and cake-like.
Freezing: Not recommended, as the whipped topping and bananas can become watery when thawed. Here’s more on freezing banana pudding.
Frequently Asked Questions
Slice the bananas last and cover them with the pudding right away, all the way to the edges — limiting air is what keeps them pale. If you’re making it more than a day ahead, you can gently toss the slices in 1 to 2 teaspoons of lemon juice first. Some darkening after a day or two is normal and doesn’t affect the taste.
No, the sweetened condensed milk gives it the desired amount of sweetness and texture. Whole milk or evaporated milk will not have the same results.
The usual causes are cook-and-serve pudding instead of instant, the small 3.4-ounce pudding box instead of the 5.1-ounce box, Cool Whip that was melted or microwaved instead of thawed in the fridge, or beating (not folding) the Cool Whip in, which knocks the air out. It also needs the full 4 hours in the fridge. If it’s still loose after chilling, give it a few more hours — it usually firms up overnight.
Yes, this is our version of that recipe. We use Cool Whip like the original, which keeps it quick and budget-friendly. Paula has also shared it with homemade whipped cream if you want to make your own.
More Easy Banana Pudding Recipes
Try this easy banana pudding and leave a review and 5-star rating if you love it!
Paula Deen Banana Pudding
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 1 container Whipped Topping Cool Whip 12 ounces
- 8 oz Cream Cheese, softened
- 2 cups Milk
- 1 box Instant French Vanilla Pudding Mix 5 oz
- 6-8 Bananas sliced
- 2 Bags Chessmen Cookies
See how we calculate recipe costs.
Instructions
- Place the cookies in a single layer in the bottom of a 9X13 baking pan.
- Layer the sliced bananas on top of the cookies in the pan.
- In a large bowl, whisk together the pudding mix and the milk. Set aside to thicken.
- In a separate bowl, beat together the cream cheese with the sweetened condensed milk until combined and smooth.
- Gently fold the thawed Cool Whip into the cream cheese mixture with a spatula until no streaks remain. Folding (not beating) keeps it light and fluffy.
- Fold the cream cheese and Cool Whip mixture into the thickened pudding until it's one smooth, pale yellow mixture.
- Spread this mixture evenly into the pan on top of the sliced bananas.
- Then spread a layer of cookies evenly on top.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours and then it’s ready to serve and enjoy!
This was great! Easy to follow and was a hit at Christmas this year..
I’m so glad everyone enjoyed it Jennifer! Thank you so much for the positive review!
I made this recipe for Christmas dessert. It came out fantastic! My family wants me to make again…not later, but right away! I’d love to attach a photo of it. I don’t see where I can!
Hey Valerie – That’s wonderful to hear! Thank you so much. You made our day!