The Best Banana Pudding Ever!

banana pudding on a white plate with Chessman cookies on top

The Best Banana Pudding Ever!

Print Recipe

Try this banana pudding recipe and you'll never want to try any other! Always a crowd favorite!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Refrigeration Time 2

Total Time 2 30

Servings large servings

Calories 557

Author Kim

Ingredients

2 bags Pepperidge Farm chessmen cookies* 20 cookies for the bottom layer and 20 cookies for the top layer
4-6 bananas** sliced (I used 5 bananas)
2 cups milk dairy or nondairy
1 (5-ounce) box INSTANT French vanilla pudding
1 (8-ounce) package cream cheese softened (you can use light cream cheese)
1 (14-ounce) can sweetened condensed milk (fat free will work)
1 (8-ounce) container whipped topping I use Cool Whip (the light variety works)

Instructions

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 use 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.

Video

Notes

Recipe is Paula Deen's Not Yo' Mama's Banana Pudding. 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.

**Just barely ripe, no brown spots.

***Nutritional information is calculated using full fat ingredients.

Nutrition