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

Level: Easy

Time: 10 MINUTES

73 ratings
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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

Preparation

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.

Not Yo' Mama's Banana Pudding

Reviews

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73 Reviews

Chelsie
Chelsie 1/24/2017
1/24/2017
The best banana

The best banana pudding hands down, no question! So easy to make and just as delicious.

Lori
Lori 11/23/2016
11/23/2016
Love, Love, Love

Love, Love, Love!! I have been making this for the past few years!! I always make the original version!! But last year I decided to make 2!! So, I substituted ginger snaps for the chessman cookies and OMG, it was so with it!! This year I have decided to substitute Nutter Butters for the chessman cookies and OMG!! Peanut Butter and bananas together again!!

Karen
Karen 11/22/2016
11/22/2016
This Has to be F

This Has to be Fabulous-Anything Paula Makes is Fabulous! Great Idea-the Chessmen Cookies-Better by Far than Nilla Wafers Any Day! I Feel Special Already!

Cheryl
Cheryl 11/21/2016
11/21/2016
I've made this f

I've made this for years. Have never had any leftovers! I do want to make ahead the pudding portion, can the pudding be frozen?

Kaitlyn
Kaitlyn 11/21/2016
11/21/2016
Love

Love

Jessica
Jessica 10/26/2016
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
Teresa 9/17/2016
9/17/2016
Soooo good!!!

Soooo good!!!

Justin
Justin 9/9/2016
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
Trish 9/7/2016
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
Cyndee 9/7/2016
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!

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