Paula Deen Banana Pudding

Paula Deen Banana Pudding (also called Not Yo’ Mama’s Banana Pudding) is made with whipped topping, sweetened condensed milk, cream cheese, bananas, and chessmen cookies.

This easy banana pudding recipe creates a delicious dessert that takes about 15 minutes to prepare and can serve up to 10-12 people.

Ingredients Needed:

• 1 (12-oz) container of frozen whipped topping, thawed
• 1 (14-oz) can sweetened condensed milk
• 1 (8-oz) package cream cheese, softened
• 2 cups milk
• 1 (5-oz) box of instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

How To Make This Banana Pudding:

1. Layer the cookies and bananas: Line the bottom of a 13x9x2-inch dish with 1 bag of chessmen cookies and layer sliced bananas on top.
2. Prepare the pudding mixture: In a bowl, mix the milk and instant pudding using a handheld mixer until well combined.
3. Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth.
4. Combine and fold in whipped topping: Fold the thawed whipped topping into the cream cheese mixture gently to keep it light and fluffy. Once combined, add this mixture to the pudding mixture and stir until fully blended.
5. Assemble the dessert: Pour the pudding mixture over the cookies and bananas in the dish. Spread it evenly and top with the second bag of chessmen cookies.
6. Chill and serve: Cover the dish and refrigerate until ready to serve, ideally for at least 2 hours to let the flavors set.

Recipe Tips

• Use ripe bananas: Choose ripe but firm bananas for the best flavor and texture.
• Soften cream cheese: Ensure the cream cheese is fully softened to avoid any lumps.
• Layer evenly: Spread the bananas and cookies in even layers for consistent flavor in each bite.
• Chill properly: Let the pudding chill for at least 2 hours before serving to allow the dessert to set.
• Customize your cookies: If you can’t find chessmen cookies, vanilla wafers work just as well.

How To Store Leftovers

Cover the banana pudding tightly with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.

Nutrition Facts

• Calories: 331
• Total Fat: 17 g
• Saturated Fat: 10 g
• Cholesterol: 44 mg
• Sodium: 299 mg
• Total Carbs: 43 g
• Dietary Fiber: 2 g
• Sugars: 33 g
• Protein: 5 g

Try More Paula Deen Recipes:

• Candied Yams With Marshmallows
• Banana Nut Muffins
• Carrot Cake
• Pumpkin Bread