The Best Banana Pudding Ever!
This really is the BEST Banana Pudding! It’s creamy, rich, light, fluffy, and packed with classic banana flavor in every bite. The best part? This easy no-bake dessert comes together with very little effort and is always one of the first desserts to disappear.
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A Note from Kim
A Banana Pudding Worth the Hype
If you’ve ever had Paula Deen’s famous Not Yo’ Mama’s Banana Pudding, then you already know why people love it so much. My grandma’s homemade banana pudding will always have a special place in my heart, but this version really takes things up a notch. It’s rich, creamy, fluffy, and honestly one of my favorite desserts of all time.
I make this recipe all year long because it’s just that good. This easy dessert is completely no-bake, uses simple ingredients, and always disappears at family gatherings, potlucks, BBQs, and holidays. There is never a spoonful left by the end.
With love (and lots of good eats), 
Oh my gosh, this was delicious! So easy to make and my husband already requested I make it again this weekend. A hit for sure! Loved the chessmen cookies on top too.
— Rosa
What is banana pudding made out of?
The ingredient list for this Paula Deen banana pudding recipe is short and sweet! You only need 6 ingredients. You can find all measurements in the full recipe card below.
- Chessmen cookies: Pepperidge Farm Chessmen butter cookies give this banana pudding its signature buttery flavor and soft, almost cake-like texture as they sit. Other butter cookies or crisp wafers will work too.
- Bananas: Use ripe bananas that are still slightly firm. They’ll soften as the dessert chills. Avoid green bananas.
- Milk: This recipe uses both regular milk and sweetened condensed milk. Whole milk gives the richest flavor and texture.
- Pudding mix: Use instant French vanilla pudding for the classic flavor, or swap in banana cream or vanilla pudding mix if you prefer. Do not use cook-and-serve pudding.
- Cream cheese: Use block-style cream cheese. Make sure it’s softened so it blends smoothly.
- Whipped topping: Cool Whip works best because it holds up well. Homemade whipped cream can be used, but it won’t stay as firm.
Variations & Substitutions
- Fruit options: This recipe is great with other fruits mixed in or swapped for bananas. Strawberries would be a fun strawberry-banana twist.
- Pudding flavor: Swap the vanilla or French vanilla pudding for banana cream pudding to boost the banana flavor. I would not use homemade pudding for this easy banana pudding recipe.
- Cookie layer: Chessman cookies are a favorite, but Lorna Doone, vanilla wafers, or even graham crackers all work well.
- Serving style: Make it in a trifle bowl, individual plastic cups, small clear glasses, or ramekins for a fun presentation change.
How to Make Banana Pudding with Cream Cheese
This no cook recipe has plenty of fresh bananas, velvety whipped cream and layers of creamy vanilla pudding in every bite. My family absolutely adores this dessert and I know yours will too!
You can find the printable recipe card at the bottom.
Step 1: Add the cookies and banana. Start by lining the bottom of a 9×13-inch glass dish with Pepperidge Farm Chessman butter cookies. Now, top the cookies with a layer of banana slices.
Step 2: Mix filling. In a large bowl, whisk together the milk and instant pudding until smooth and thickened. In a separate bowl, beat the cream cheese and sweetened condensed milk until smooth with no lumps, then fold in the Cool Whip. Add the pudding mixture and gently stir until everything is well combined.
Step 3: Layer on the pudding mixture. Evenly pour and spread the custard mixture over the cookies and banana slices.
Step 4: Finish and chill. Top with additional layers of banana slices and remaining cookies. Transfer to the fridge for at least 2-3 hours (4 hours is best), or even overnight, and until ready to serve.
Kim’s Recipe Tips
- Bananas: Use just barely ripe yellow bananas with no brown spots. Overripe bananas get mushy and brown faster.
- Pudding mix: Make sure to use instant pudding, so it thickens properly without cooking.
- Cookies: Grab an extra bag of cookies in case some are broken.
- Mixing tip: An electric mixer with a whisk attachment gives the smoothest filling, but a spoon or whisk will also work.
- Cream cheese: Let it fully soften to room temperature for easy, lump-free mixing.
- Chill time: Refrigerate at least 2-4 hours, but overnight is best for the best texture and flavor.
Frequently Asked Questions
Make sure to use instant pudding and whisk until it is thick, about 2 minutes. Whisking too long or too aggressively can actually break down the pudding structure and prevent it from setting properly. Mix at medium speed and just until combined and thickened.
This dish gets eaten up so quickly, the bananas probably won’t have time to get brown! Use just-ripe bananas and assemble shortly before chilling. Adding the pudding layer helps slow browning. You can also brush or spray a small amount of lemon juice on the bananas before adding them to the pudding, but I’ve never done this.
Yes, you can absolutely use classic Nilla wafers. I personally prefer the Chessman cookies though. They really make this recipe something special!
Storage Recommendations
Banana Pudding can be made a day before you plan to serve it. In fact, I recommend making it the night before serving it to let the flavors intensify. Once you cut into it, for best results, it should be eaten within about three days. After about three days, it’s still good to eat, but the bananas will most likely become brown and very soft.
Store leftovers in the refrigerator and make sure it is covered tightly with plastic wrap. If your 9×13-inch dish has a lid, that works too. I don’t recommend freezing this dessert. As it thaws, the pudding will become mushy and watery.
More Family Favorite Dessert Recipes
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The Best Banana Pudding Ever!
Ingredients
- 2 bags Pepperidge Farm Chessmen Butter Cookies*, 20 cookies for the bottom layer and 20 cookies for the top layer
- 4-6 sliced bananas**, sliced (I used 5 bananas)
- 2 cups whole milk
- 2 3.4 oz box of Jell-O French Vanilla Instant Pudding & Pie Filling Mix (you will use 1 full box and about 1/2 of the other)***, or one 5.1 oz box of Jell-O Vanilla Instant Pudding & Pie Filling Mix
- 1 8 oz package softened cream cheese
- 1 14 oz can sweetened condensed milk
- 1 8 oz container whipped topping, I use Cool Whip
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Instructions
- Line the bottom of a 9×13-inch dish with 20 cookies and layer banana slices on top.
- In a very large bowl, combine the 2 cups whole milk and 2 3.4 oz box of Jell-O French Vanilla Instant Pudding & Pie Filling Mix (you will use 1 full box and about 1/2 of the other)*** and blend well using a handheld electric mixer, stand mixer or whisk. Blend for at least 2 minutes and until pudding thickens.
- Using another large bowl, combine the 1 8 oz package softened cream cheese and 1 14 oz can sweetened condensed milk together and mix until smooth. Fold the 1 8 oz container whipped topping into this cream cheese mixture. Add this cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and banana slices; spread evenly. Top with additional banana slices and then the 20 cookies. Refrigerate about 2-3 hours and until ready to serve.
Notes
Did you make this recipe?
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Very good! I find a big pinch of salt really counters the sweetness of the condensed milk, almost a salted caramel vibe. I also purée a ripe banana and stir it into the pudding mixture to ensure real banana flavor in every bite.
I have leftover of the final mixture, can it be turned into a bread of some sort? Or a cake?
I’ve never had leftover mix but I don’t really think a bread or cake would work. You could make individual banana pudding cups. Search my site for “banana pudding cups” for inspiration. 🙂 Hope you enjoy!
I’m wondering if I can make this without so much dairy? This is my husband’s favorite dessert and I don’t won’t to ruin it for him. I can’t have to much dairy I found some condense coconut milk and want to use almond milk plus a different brand of cool whip. I am afraid to make it and it not be good! Any suggestions?
I think it will still be delicious using those ingredients. I have made it with light sweetened condensed milk, light cool whip and almond milk and it was still tasty, just not as firm or rich.
Loved the pudding! But, the cookies were just too much in my opinion. Had it after about 5 hours in fridge, and the cookies were not softened. So, the thickness and crunchiness of the cookies didn’t allow the banana pudding to be the dominant flavor and creamy texture. Will try today after over 24 hours, and see if this improves.
Hey there. Thanks for sharing. Banana Pudding is my all time favorite dessert. The addition of cream cheese makes this so decadent and I love the texture and flavor it lends to the pudding.
I always use heavy whipping cream instead of cool whip. I fold it into the pudding once everything is combined and to kick up the flavor profile I use 1 teaspoon vanilla, a 1/2 tspn cinnamon along with 1/2 tspn nutmeg. The chessman cookies are delicious. It’s refrigerating until dinner tomorrow. Can’t wait to enjoy.
Thanks for your feedback! Enjoy!
I make this often, but never with bananas (my sister doesn’t like them, so I started getting creative). Chocolate pudding with fresh strawberries, canned cherries, cheesecake pudding with either of those or canned blueberries. I want to try lemon pudding with blueberries or raspberries next. So good.
Yum! Love all of those ideas… I definitely need to give some other fruits and such a try!
Can I use shortbread cookies instead of chessman butter cookies?
sure! That would work fine. Enjoy!
Made this for a Christmas dessert and it was a huge hit! Might be my favorite dessert of all time. and it definitely took the normal banana pudding up a notch!
Can I use lactose free milk, as not to have too much lactose? We have sensitive stomachs but love banana pudding.
I’ve never used lactose milk, but if used it in similar recipes and works just like milk, it should be fine. Enjoy!
Love! Love! Love! This recipe!!
When I said I was making Banana Cream Pie for Thanksgiving, well let’s just say no one was excited. That is until they saw it. Eyes got big, smiles on faces, questions about what kind of pie is that??
Banana Cream Pie! Do you want a piece?
It was the first pie finished!!
Thank You for giving an oldie but goodie and new style and look!
DELISH!!!
Love hearing this!! It is truly one of my favorites too! Thanks so much for taking time to comment!
This was the first banana pudding I have ever made. It was excellent and we consumed it at record speed. Next time I will use heavy whipping cream instead of Cool Whip. Ran out of Chessmen Butter cookies because they are my favorites and I had to snack on them a bit. Embarrassing!
Haha! Sounds like me! So glad you enjoyed!
I always make for all family get togethers but had never tried it with these cookies and it was definitely delicious!!?? I don’t think I’ll ever make it a different way!
I already know I love this recipe since I’ve used it in the past! I am curious though.. would regular vanilla pudding work just the same as French vanilla? My local stores were out when I went. If there is a major difference I will keep looking for French vanilla. Thankyou!
French vanilla has a bit of a sweeter, richer flavor. I think the regular vanilla will work just fine. Happy holidays!
This was delicious especially with the cookies. Most banana puddings I’ve had use Nilla wafers and for me they seem too sweet especially when you get a few wafers in a spoonful it’s like a sugar bomb. These cookies aren’t as sweet and help balance out the flavors.
Yes, it is definitely a favorite of mine! Glad you enjoyed!
I made this with my daughter and we absolutely loved it! Is the nutrition info for the entire recipe?
The nutritional info listed is for one serving using full fat ingredients. This recipe makes 10 servings and servings are large. You could definitely be satisfied having 1/2 of a serving. You can also lighten this recipe up quite a bit using light and fat free ingredients. I have made it this way and it was delicious, just not quite as firm or rich. Enjoy!
This was so good and didn’t last long! My whole family gobbled it up!
This was excellent! I love Banana Pudding and seriously you know being from the South we make this a lot! This is honestly my favorite recipe I’ve ever tried. Thanks so much… I will make this again and again!
I made this yesterday! It is to die for wonderful! I used sugar-free pudding and 1% milk. Will probably go with lower-fat cream cheese and lite cool whip next. I will definitely make this again!
I have made this recipe before. It is awesome. My whole family loves it!
Oh my gosh, this was delicious! So easy to make and my husband already requested I make it again this weekend. A hit for sure! Loved the chessmen cookies on top too.
My whole family loved this! Great recipe, Kim!
Favorite dessert ever! I actually asked my mom to make this for my b-day! 🙂
Made this yesterday for a cookout. It was a hit! Thank you for sharing.
Really good! This recipe tastes homemade and not like instant pudding mix that you use. I was concerned it would be too sweet but it was perfect and flavorful. My husband said it’s the best banana pudding he has ever had. Light and easy to make for summer!
I made it today and it was super delish. Everyone loved it. Thanks for posting it. I think what makes the difference is the cream cheese in it. I loved it. I’ll make it for sure again.