The Best Banana Pudding Ever!
Seriously, guys, this is the BEST Banana Pudding EVER! It is a must make recipe, you definitely need in your life! If you love creamy, rich, light and fluffy banana pudding, this is for you. Not only is it very easy to make and assemble, it’s a huge hit with everyone that tries it!
This post was originally published on 4/22/14. It was republished on 4/23/19 with new photos and helpful recipe tips.
I have tried many other banana pudding recipes and nothing comes close to Paula Deen’s Not Yo’ Mama’s Banana Pudding. My grandma’s classic banana pudding recipe is delicious, but this one takes the traditional banana pudding recipe to the next level. It’s pretty much my favorite dessert and I love that it’s so quick and easy to make. It’s a go-to for family gatherings, potlucks and barbecues and it’s always the star of the show. There’s never a drop left! And my kids beg to lick the dish clean!
The whole dessert is no bake, which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!
TIPS FOR THE BEST BANANA PUDDING
The ingredients and assembly instructions for this banana pudding recipe are really simple. Start by lining the bottom of a 9×13 glass dish with Pepperidge Farm Chessman Cookies. I love the spring version you see in the pictures. Layer the cookies with slices of banana.
In a medium-sized bowl, combine milk and pudding mix until well blended. Make sure that you are using INSTANT pudding, so that the mixture will thicken up right away and you don’t have to heat it. You can use a handheld mixer, stand mixer or whisk. I highly recommend a stand mixture, if you have one available. Beat this mixture for about 5 minutes, so that it thickens up nicely.
If you used a stand mixer for the pudding and only have one mixing bowl for your stand mixer, transfer the pudding mixture to a different bowl. In a clean medium-sized mixing bowl, combine the cream cheese and sweetened condensed milk and beat well and until smooth. Make sure the cream cheese is room temperature. If it’s cold it won’t mix up smooth, and you may have clumps of cream cheese in your mixture.
Fold the whipped topping into the cream cheese mixture. I like using Cool Whip for my whipped topping because it gives this dessert the perfect mousse-like texture. Add the cream cheese mixture to the pudding mixture and stir until well blended. If you’re already using a stand or hand-held mixer, you can use it for these last steps. I did.
Pour the mixture over the cookies and banana slices. Spread it out evenly over the top with a spatula. Top with additional banana slices and then cookies. Refrigerate until you’re ready to serve.
Can I use Nilla Wafers instead of Chessman Cookies?
Yes, you can ABSOLUTELY use Nilla Wafers. I personally prefer the Chessman Cookies. They really make this banana pudding recipe something special, in my opinion.
Feel free to add an extra layer of cookies and banana, if you prefer. I just cover the bottom of the dish and then the top of the dessert. You can really add as many, or as few cookies and banana slices as you want.
LOOKING FOR OTHER FAMILY FAVORITE DESSERT RECIPES? TRY THESE FAVORITES:
Try this banana pudding recipe and you'll never want to try any other! Always a crowd favorite!
- 2 bags Pepperidge Farm Chessmen cookies, 20 cookies for the bottom layer and 20 cookies for the top layer (pictured are the spring version)*
- 4-6 bananas sliced (I used 5 bananas)
- 2 cups milk (I used unsweetened vanilla almond milk)
- 1 (5-ounce) box INSTANT French vanilla pudding
- 1 (8-ounce) package cream cheese, softened (I used lite cream cheese)
- 1 (14-ounce) can sweetened condensed milk (fat free will work)
- 1 (8-ounce) container whipped topping (I used lite Cool Whip)
Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top.
- In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.
Recipe only slightly adapted from Paula Dean's Not Yo' Mama's Banana Pudding. I followed the recipe pretty much exactly (why mess with something that's already perfect?!), but used lightened up ingredients. I have made this recipe with light ingredients and with the higher calorie ingredients and both work great. The higher calorie ingredients will result in a firmer, more rich pudding layer.
*I suggest buying an extra bag of cookies. This will give you extras in case some are broke.
**Nutritional information is calculated using full fat ingredients.