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Paula Deen’s Not Yo Momma’s Banana Pudding

This indulgent banana pudding recipe is a crowd-pleaser, made with layers of creamy pudding, fresh bananas, and a crunchy cookie base. It’s a rich, irresistible dessert that’s sure to be a favorite at any gathering!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Comfort Food, Dessert, Party Favorites
Cuisine American
Servings 24
Calories 320 kcal

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

For added texture, you can try swapping the Chessman cookies with vanilla wafers or adding a layer of sliced strawberries. This pudding keeps well in the fridge for up to 2 days.

Nutrition

Calories: 320kcal
Keyword banana pudding, easy dessert, layered pudding, Paula Deen
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