Paula Deen Not Yo Mama’s Banana Pudding

This delicious banana pudding recipe by Paula Deen is a quick and creamy dessert perfect for gatherings or a cozy treat at home. It’s layered with sweet bananas, rich cream, and buttery chessmen cookies. You can even swap in common biscuits or fruits, making this simple recipe flexible for whatever you have on hand.

Ingredients Needed:

• 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

How To Make Paula Deen Not Yo Mama’s Banana Pudding?

1. Line the dish: Line the bottom of a 33x23x5-cm (13x9x2-inch) dish with 1 bag of cookies. Layer the sliced bananas evenly on top.
2. Prepare the pudding: In a bowl, mix the milk and pudding mix using a handheld electric mixer until combined and smooth.
3. Mix cream cheese and milk: In another bowl, beat the softened cream cheese and condensed milk until smooth. Gently fold the whipped topping into this mixture until incorporated.
4. Combine mixtures: Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour this over the cookies and bananas in the dish.
5. Top with cookies and chill: Arrange the remaining cookies on top, covering the pudding layer. Refrigerate until ready to serve.

Recipe Tips:

• Use ripe bananas: Choose bananas that are ripe but not overly soft. This will give the pudding the perfect sweet flavor and maintain a good texture.
• Chill long enough: Let the pudding chill in the fridge for at least 4 hours or overnight for the best set and flavor development.
• Fold carefully: When folding the whipped topping into the cream cheese mixture, be gentle to keep the mixture light and fluffy.
• Layer evenly: Make sure the cookies and banana slices are evenly spread to ensure each bite is balanced and delicious.
• Serve soon after chilling: To keep the cookies on top from getting too soft, serve the pudding shortly after it has fully chilled.

How To Store Leftovers?

First, let the leftover banana pudding cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (1/12 of the recipe)

• Calories: 416 kcal
• Total Fat: 13.4 g
• Saturated Fat: 8.2 g
• Cholesterol: 52.4 mg
• Sodium: 455.6 mg
• Potassium: 129.2 mg
• Total Carbohydrate: 67.1 g
• Dietary Fiber: 0.2 g
• Sugars: 39.7 g
• Protein: 8.1 g

Try More Paula Deen Recipes:

• Paula Deen Pecan Pie
• Paula Deen Monster Cookies
• Paula Deen Sweet Potato Pie
• Paula Deen Red Velvet Cake