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Okay, I’ve gotta tell you—this banana pudding has started fights at family functions. Not dramatic ones, mind you, but the kind where someone “accidentally” takes the last piece, and then suddenly five people are standing around the fridge pretending they “weren’t that into dessert anyway.” Yeah. That kind of banana pudding.
I first made this on a whim after watching one of Paula Deen’s old reruns (you remember those days, right? Her laugh, that hair?). It looked simple enough and I had most of the stuff on hand. Honey… I had no idea what I was about to unleash. I brought it to my sister’s house for a Sunday supper, and the pan was empty before the roast even hit the table.
Now it’s a staple. I can’t not bring it. I’ve tried. Folks ask where it is before they say hello. It’s one of those desserts that just sticks with people. Like, emotionally.
Here’s Why You’re Gonna Keep Making This
- It’s no-bake, so your oven gets the night off (bless).
- It’s crazy creamy—like, scoop-it-and-sigh creamy.
- Paula uses Chessmen cookies and now I can’t even look at vanilla wafers.
- It’s got layers, baby. Flavor, texture, nostalgia—all of it.
- And best of all? It takes maybe 15 minutes to throw together. 20 if you’re being fancy.
What You’ll Need (and What to Do If You Don’t Have It)
Let’s not complicate this. Here’s what’s going in:
- 2 bags of Chessmen cookies – Yep, the buttery shortbread kind with the little drawings on ’em. Don’t swap them if you don’t have to. If you must, go with Nilla wafers or shortbread.
- 6 bananas – Not too green, not too brown. If they’re spotty like a leopard, save those for banana bread.
- 1 box of French vanilla instant pudding (5 oz) – Don’t grab the cook-and-serve. You don’t have time for that nonsense.
- 2 cups of cold whole milk – The cold helps the pudding set quick.
- 8 oz cream cheese, softened – If it’s still cold and blocky, nuke it for 10 seconds. Don’t tell anyone.
- 14 oz can sweetened condensed milk – That thick, sweet, sticky stuff that always leaves a little ring in the can. That’s the good stuff.
- 12 oz tub of Cool Whip – I know, I know, homemade whipped cream is cute and all, but this holds up better in the fridge. Trust the process.
Let’s Make It (You’re Gonna Laugh at How Easy This Is)
Step 1: Lay the foundation
Line a 9×13” dish with one full bag of cookies. Try not to eat half of them while you do this. Lay your banana slices right over the top like you’re laying a tile floor you’re proud of. Doesn’t have to be perfect. Just delicious.
Step 2: Make the pudding
In a bowl, whisk the pudding mix and cold milk. Set it aside. It’ll start thickening while you move on to the next thing.
Step 3: Beat the sweet stuff
In a bigger bowl, mix the softened cream cheese and sweetened condensed milk until smooth. I’m talking smooth-smooth. No lumps. This is your pudding base and we are not here for chunky vibes.
Step 4: Fold in the Cool Whip
Gently fold the Cool Whip into the cream cheese mix. Don’t stir like you’re mad—fold like you’re tucking it in for a nap.
Step 5: Bring it all together
Take that fluffy mixture and fold it into the pudding. It should feel like dessert clouds. Spread it all over the bananas.
Step 6: Cookie cap it
Top the whole thing with your second bag of cookies. Press them down just a little so they settle into that creamy layer.
Step 7: Chill out
Cover and refrigerate for at least an hour. Overnight is even better. Everything marries and softens up just right.
Want to Be a Little Extra?
You don’t have to, but if you’re feeling fancy…
- Add caramel drizzle before serving. It makes people think you went to culinary school.
- Toss in toffee bits or mini chocolate chips between layers for a little crunch.
- No bananas? Try sliced strawberries or even peaches. No one will call the banana police.
- Want to serve it cute? Use mason jars or little cups. Folks love individual desserts they don’t have to share.
Keeping It Fresh (Assuming You Somehow Have Leftovers)
- Fridge: It keeps well covered in the fridge for up to 3 days. After that, the bananas start looking tired and the cookies go mushy.
- Do not freeze it. Just trust me. It turns into a weird banana block and nobody wants that.
- Scoop with confidence. Don’t worry about perfect squares. It’s banana pudding, not lasagna.
Before You Head Off to the Kitchen…
Make this. Just once. That’s all I’m saying. Then tell me your cousin didn’t ask for the recipe. Tell me your kids didn’t sneak a bite before dinner. Tell me your husband didn’t pretend he doesn’t like sweets and then go back for seconds.
I want to hear how it went. Tell me in the comments. Email me. Yell across the yard. Just don’t keep it to yourself—recipes like this are meant to be shared.
Now go on—make your banana pudding and make someone’s day.
And save me a spoonful if you can.
Paula Deen’s Not Yo Momma’s Banana Pudding
Ingredients
- 14 oz sweetened condensed milk
- 12 oz Cool Whip
- 2 bags Chessman cookies
- 6 bananas sliced
- 2 cups whole milk
- 1 box French vanilla pudding mix 5 oz, instant
- 8 oz cream cheese softened
Instructions
- Line a 9x13-inch pan with 1 bag of cookies and top with sliced bananas.
- In a bowl, whisk together the pudding mix and milk. Set aside.
- In another bowl, use a handheld mixer to beat the cream cheese and sweetened condensed milk until smooth.
- Fold the Cool Whip into the cream cheese mixture.
- Fold the cream cheese mixture into the pudding mixture and spread evenly over the bananas.
- Cover with the second bag of cookies and refrigerate for 1 hour, or up to overnight.
Notes
Nutrition