Not Yo Mama's Banana Pudding (Chessman Banana Pudding)

4.23 from 103 ratings

Not Yo Mama's Banana Pudding (Chessman 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!

Prep Time20

Chill Time4

Course: Dessert

Cuisine: American

Keyword: not yo mama’s banana pudding, Not Your Mama’s Banana Pudding, Paula Deen Banana Pudding

Servings: servings

Author: Beth

Equipment

Ingredients

12 oz (339g) container cool whip thawed
14 oz (396g) can sweetened condensed milk
8 oz (226g) package cream cheese softened
2 cups (473ml) milk
5 oz box instant french vanilla pudding mix
6 to 8 bananas sliced
2 bags chessmen cookies

Instructions

Cover the bottom of a 9x13 inch pan with 1 bag of chessman cookies.
2 bags chessmen cookies
Layer sliced bananas over the cookies, this will be about 6-8 bananas depending on their size.
6 to 8 bananas
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.
14 oz (396g) can sweetened condensed milk, 8 oz (226g) package cream cheese, 5 oz box instant french vanilla pudding mix, 2 cups (473ml) milk
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.
12 oz (339g) container cool whip
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.
2 bags chessmen cookies

Notes

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.

Nutrition