Not Yo' Mama's Banana Pudding Recipe by Paula Deen

68 ratings
Easy Level
10 MIN 10 Prep + Cook
68 ratings
Easy Level
10 MIN 10 Prep + Cook

Not Yo' Mama's Banana Pudding Recipe by Paula Deen

68 ratings
68 ratings
Easy Level
10 MIN 10 Prep + Cook
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  • 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


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.


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68 Reviews

Jessica 10/26/2016
Amazing. I could

Amazing. I couldn't find a 5oz box of French vanilla pudding so I used 2 3.4oz boxes and added an extra 1/4 cup of milk. I mixed the pudding until it was extremely thick to avoid it from being soupy. It turned out delicious.

Teresa 9/17/2016
Soooo good!!!

Soooo good!!!

Justin 9/9/2016
this came out gr

this came out great i made it for labor day but altered it a bit... i turned it into a banana fosters pudding ice box cake by substituting the chessman cookies with milano cookies and drizzling caramel sauce through out each layer, even my friend who doesnt eat bananas enjoyed it.

Trish 9/7/2016
The recipe needs

The recipe needs to have you refrigerate the finished product over night or at least 4 hours before serving. This will eliminate the "soupy" effect. As for the recipe substitutions: while you can use vanilla wafers, they don't absorb as much liquid as do the chessman cookies. Also, the flavoring with be a bit off. With vanilla pudding vs. french vanilla, its a matter of taste. I have no doubt the chefs working on this tried it many different ways. For example, i tried it with fat free sweetened condensed milk, "light" whip topping, skim milk and sugar free pudding. Folks, its still puddin'. Calories cut way down but again, its still pudding and I only got a puzzled reaction from my husband who asked what was different?? but couldn't put his finger on it! Nailed it!

Cyndee 9/7/2016
We had this at y

We had this at your restaurant in Pigeon Forge and it's all my husband talks about, I need to make it for him!

Suzie 8/28/2016


Susana 8/24/2016
I must have done

I must have done something wrong -- like Dee Dee, this was soupy.

I couldn't find 5oz pudding in any brand, so I used the 4.6 oz box. I'm sure that was a factor. What would you recommend to fix this -- or what brand is 5oz? I was sad as it was $23 worth of ingredients.

The pudding soup was DELISH, so we made banana pudding milkshakes to salvage it.

Reba 8/19/2016
I made this seve

I made this several years ago for a Thanksgiving and many other occasions, this recipe is over the top and you cant go wrong...5 plus 10 more stars!

Geneva 8/18/2016
This is my son's

This is my son's favorite. It was the first thing he asked me to make for him when he got home from Afghanistan. And when he met the woman he wanted to impress he called and asked me how to make it for her. They are now married. Yes, its that yummy

Lori 8/17/2016
I didn't think t

I didn't think this recipe could be any more decadent until I added salted caramel sauce (homemade) to the banana layer!

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