Paula Deen’s Not Yo’ Mama’s Banana Pudding

This isn't your traditional banana pudding made with vanilla wafers. Paula Deen's famous Not Yo' Mama's Banana Pudding uses buttery Chessmen cookies layered with fresh bananas and an extra-rich, creamy pudding filling made with cream cheese and sweetened condensed milk.

It's an easy no-bake dessert that's perfect for holidays, potlucks, family gatherings, or anytime you need something that can be made ahead of time. If you love a thick, creamy banana pudding, this one is hard to beat.

This recipe is based on Paula Deen's original Not Yo' Mama's Banana Pudding recipe.

INGREDIENTS

  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant French vanilla pudding mix
  • 6 to 8 bananas, sliced
  • 2 bags chessmen cookies
Cookie Substitute: If you can't find Chessmen cookies, use a crisp butter cookie or shortbread cookie instead. Vanilla wafers can also be used, although they will give the pudding a more traditional banana pudding flavor.

DIRECTIONS
  1. Arrange one bag of Chessmen cookies in a single layer across the bottom of a 9×13-inch baking dish.
  2. Slice the bananas and arrange them evenly over the cookies.
  3. In a large bowl, combine the milk and instant French vanilla pudding mix. Beat with a hand mixer until the mixture is smooth and begins to thicken.
  4. In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and creamy.
  5. Gently fold the thawed whipped topping into the cream cheese mixture until completely combined.
  6. Add the cream cheese mixture to the prepared pudding and stir until everything is well blended.
  7. Spread the pudding mixture evenly over the bananas and cookies.
  8. Arrange the second bag of Chessmen cookies over the top of the pudding.
  9. Cover and refrigerate until well chilled and ready to serve. I would give it at least 4 hours in the refrigerator; overnight is even better if you want the cookies to soften.

Servings: 10–12

 Print Recipe
Paula Deen’s Not Yo’ Mama’s Banana Pudding 
YIELD: 10-12 SERVINGS





INGREDIENTS

  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant French vanilla pudding mix
  • 6 to 8 bananas, sliced
  • 2 bags chessmen cookies
Cookie Substitute: If you can't find Chessmen cookies, use a crisp butter cookie or shortbread cookie instead. Vanilla wafers can also be used, although they will give the pudding a more traditional banana pudding flavor.


DIRECTIONS
  1. Arrange one bag of Chessmen cookies in a single layer across the bottom of a 9×13-inch baking dish.
  2. Slice the bananas and arrange them evenly over the cookies.
  3. In a large bowl, combine the milk and instant French vanilla pudding mix. Beat with a hand mixer until the mixture is smooth and begins to thicken.
  4. In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and creamy.
  5. Gently fold the thawed whipped topping into the cream cheese mixture until completely combined.
  6. Add the cream cheese mixture to the prepared pudding and stir until everything is well blended.
  7. Spread the pudding mixture evenly over the bananas and cookies.
  8. Arrange the second bag of Chessmen cookies over the top of the pudding.
  9. Cover and refrigerate until well chilled and ready to serve. I would give it at least 4 hours in the refrigerator; overnight is even better if you want the cookies to soften.

Servings: 10–12