Paula Deen Banana Pudding

This rich, creamy dessert is a crowd-pleaser that takes classic banana pudding to the next level. Paula Deen’s version, famously known as “Not Yo’ Mama’s Banana Pudding,” includes layers of fresh bananas, buttery cookies, and a luscious cream cheese-pudding mixture that’s as indulgent as it is simple to make.

Why You’ll Love This Recipe

• No baking required — perfect for warm weather or quick prep
• A nostalgic dessert with a decadent twist
• Great for potlucks, parties, or family dinners
• Easy to make ahead and serve chilled
• Uses convenient store-bought ingredients

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk
• Cold milk
• Instant vanilla pudding mix
• Cream cheese
• Frozen whipped topping (like Cool Whip)
• Pepperidge Farm Chessmen cookies (or Nilla Wafers as a substitute)
• Bananas

directions

1. In a large bowl, combine sweetened condensed milk, cold milk, and instant pudding mix. Whisk until well blended and thickened. Let it chill for a few minutes.
2. In another bowl, beat softened cream cheese until smooth. Fold in the whipped topping until fully combined.
3. Gently combine the pudding mixture with the cream cheese mixture and stir until smooth.
4. Line the bottom of a 13×9-inch dish with a layer of cookies.
5. Slice bananas and layer them evenly over the cookies.
6. Spread the pudding mixture over the bananas and smooth the top.
7. Add a final layer of cookies on top.
8. Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld and the dessert to set.

Servings and timing

This recipe serves about 10–12 people.
Prep time: 20 minutes
Chilling time: Minimum 4 hours (overnight preferred)
Total time: About 4 hours 20 minutes

Variations

• Swap Chessmen cookies with classic Nilla Wafers or shortbread biscuits.
• Add a touch of cinnamon or nutmeg to the pudding mix for extra warmth.
• Layer with strawberries or raspberries for a fruity twist.
• Use homemade whipped cream instead of store-bought for a richer flavor.
• Make mini versions in individual cups or jars for parties.

storage/reheating

Store banana pudding covered in the refrigerator for up to 3 days.
Avoid freezing, as the texture may become watery when thawed.
Do not reheat; this dessert is best served chilled.

FAQs

How ripe should the bananas be for this recipe?

Use ripe bananas that are yellow with small brown spots. Overripe bananas can become too mushy.

Can I make this banana pudding a day ahead?

Yes, it’s actually better when made a day ahead to let the flavors meld and the pudding firm up.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Just be sure to stabilize it so it holds its shape in the pudding.

What’s the best substitute for Chessmen cookies?

Nilla Wafers are the most common and equally delicious alternative.

Can I use banana pudding mix instead of vanilla?

Yes, but it will create a stronger banana flavor, which may overpower the balance.

How long will leftovers last in the fridge?

Up to 3 days when stored in an airtight container.

Can I freeze Paula Deen’s banana pudding?

Freezing is not recommended as the texture changes and bananas may darken.

How do I keep the bananas from turning brown?

Layer the pudding mixture over the bananas quickly after slicing to minimize air exposure. A light spritz of lemon juice can help too.

Is this recipe gluten-free?

Not as written — you’d need gluten-free cookies and ensure all other ingredients are certified gluten-free.

Can I use another type of milk for the pudding mix?

Whole milk works best, but 2% can also be used. Avoid non-dairy unless the pudding mix specifies it will set properly.

Conclusion

Paula Deen’s Banana Pudding is a comfort food classic that never goes out of style. With its velvety texture, layers of fresh bananas, and crisp cookies, this dessert is bound to be a favorite at any gathering. Easy to assemble and even better the next day, it’s a sweet Southern tradition worth savoring.

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