Not Yo Mama’s Banana Pudding (Paula Deen’s Banana Pudding)
Want to make the kind of dessert that people can’t stop talking about? Enter Paula Deen Banana Pudding!
Follow my 5 easy steps to making this Not yo mama’s banana pudding and don’t be surprised when you get requests from friends and family to make it again and again!
Not Yo Mamas Banana Pudding
Paula Deen knows her stuff, so it’s no surprise that this homemade banana pudding recipe is so popular, officially earning the nickname of Not Yo Mama’s Banana Pudding.
This Paula Deen recipe is amazing as is, so I didn’t change any of the ingredients. However, I changed the preparation method so you only have to use one bowl! I love one bowl dessert recipes because it means less dishes!
Paula likes to prep the cream cheese and sweetened condensed milk in a separate bowl from the pudding mixture, but there is really no need to make them separately. Simply beat the softened cream cheese and sweetened condensed milk in a bowl first, then add in the pudding mix and milk, blending until combined.
Why You’ll Love This Version of Paula Deen’s Banana Pudding Recipe
- Right amount of banana flavor
- Iconic recipe made simpler
- No baking required
- Paula Deen Banana Pudding Recipe will become a family favorite dessert
Paula Deen Banana Pudding Ingredients
Not Your Mama’s Banana Pudding is made with 7 basic ingredients. Get the full measurements and instructions in the recipe card below.
- Cool whip – t’s difficult to find 12 oz containers of cool whip, so I used 1 & 1/2, 8 oz containers.
- Sweetened condensed milk
- Cream cheese – room temperature
- Milk – skim, 1% or whole milk
- Instant french vanilla pudding mix – be sure to use a 5 oz box
- Bananas – ripe bananas are best!
- Pepperidge Farm Chessmen cookies
How do you make Paula Deen’s Not Yo Mama’s Banana Pudding?
This delicious dessert takes a popular original recipe and kicks it up a notch! Get detailed instructions and measurements in the recipe card below.
1. Layer cookies. Cover the bottom of a 9×13 inch pan with 1 bag of chessman cookies.
2. Add bananas. Layer banana slices over the cookies, this will be about 6-8 bananas depending on their size.
3. Make pudding mixture. In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk, beating with an electric mixer until smooth. Add in the instant pudding mix and milk, and beat until combined. Allow the pudding to rest for 5 minutes to thicken.
4. Fold in the cool whip. It’s difficult to find 12 oz containers of cool whip, so I used 1 & 1/2, 8 oz containers. Mix until fully combined. Spread this mixture over the banana layer.
5. Top and chill. Top with the remaining bag of cookies. Cover the pan with plastic wrap or a lid and refrigerate for 4 hours or up to 12 hours.
Chessman Banana Pudding Tips
- Soften the cream cheese. If you try to make this recipe without softening the cream cheese first, the cream cheese mixture can be lumpy. For a smooth texture, leave time to soften the cream cheese before preparing this recipe.
- Refrigerate before enjoying. Be sure to leave time for chilling this banana pudding recipe before serving! The chilling time allows all of the ingredients to meld together and become perfectly cold, as banana pudding should be.
Substitutions and Variations
- Make the banana flavor bolder. For a more intense banana flavor, you can use banana pudding mix instead of vanilla.
- Make it chocolate banana pudding. If you love the combination of chocolate and banana, change it up by using chocolate pudding mix instead of vanilla.
- Make it more like the classic recipe. You can substitute Pepperidge Farms chessmen cookies for vanilla wafer cookies if you prefer them or can’t find chessman cookies.
Storing Chessman Banana Pudding
How long does banana pudding with bananas last in the fridge?
Paula Deen’s Not Yo Mama’s Banana Pudding lasts for up to 2 days when stored in an airtight container in the refrigerator. Beyond 2 days, the cookies become too soft and mushy.
Can you freeze Paula Deen’s Banana Pudding?
For best results I don’t recommend freezing this recipe. The process of freezing and thawing will alter the texture of the pudding as well as cause the bananas to become mushy and brown.
Paula Deen Banana Pudding Recipe FAQs
The layer of bananas in this chessman banana pudding recipe may turn slightly brown, but they are still perfectly fine to eat. If you prefer, you can lightly brush the bananas with lime juice, lemon juice, orange juice, or pineapple juice.
If your bananas are not quite ripe enough, you can place unripe bananas in a brown paper bag along with an apple or ripe avocado. Fold the paper bag closed and leave overnight.
The pudding mixture can become watery if over-mixed. Mix just until smooth for the best consistency.
Sweetened condensed milk is often used to thicken banana pudding. In this Paula’s Not Yo Mama’s Banana Pudding recipe, we also use cool whip to help thicken the pudding mixture.
If your pudding has a gritty texture, it’s most likely because you didn’t beat the pudding mixture long enough to fully incorporate the ingredients.
Make sure the pudding mixture has 5 minutes to thicken before adding in the cool whip. Skipping this step can cause runny pudding. Additionally, refrigerating the dessert for a minimum of 4 hours before serving is crucial as it aids in further thickening the mixture.
More Banana Recipes
Not Yo Mamas Banana Pudding (Paula Deen Banana Pudding)
- 12 oz container cool whip, thawed
- 14 oz can sweetened condensed milk
- 8 oz package cream cheese, softened
- 2 cups milk
- 5 oz box instant french vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
- Cover the bottom of a 9×13 inch pan with 1 bag of chessman cookies.
- Layer sliced bananas over the cookies, this will be about 6-8 bananas depending on their size.
- In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk, beating with an electric mixer until smooth. Add in the pudding mix and milk, beat until combined. Allow the pudding to rest for 5 minutes to thicken.
- Fold in the cool whip. It’s difficult to find 12 oz containers of cool whip, so I used 1 & 1/2, 8 oz containers. Mix until fully combined. Spread this mixture over the banana layer.
- Top with the remaining bag of cookies. Cover the pan with plastic wrap or a lid and refrigerate for 4 hours, or up to 12 hours.
- Store for up to 2 days in the refrigerator. Beyond 2 days, the cookies become too soft and mushy.
- Be sure to use softened cream cheese, otherwise the cream cheese can be lumpy.