Not Yo’ Mama’s Banana Pudding
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This is the creamiest no‑bake banana pudding recipe you’ll ever put on the table. Made famous by Paula Deen, it’s loaded with that silky filling, fresh banana slices, and the buttery Chessmen cookies everyone loves. It also holds up beautifully in the fridge if you’re lucky enough to have leftovers. Make it once and you’ll see why this dessert continues to be one of the most requested banana pudding recipes.
Paula Deen Banana Pudding
Paula Deen knew exactly what she was doing with this no-bake pudding recipe and it’s easy to see why it’s so popular. There are a lot of banana pudding recipes out there, but this one has a few differences that make it even better. The biggest difference is most recipes use vanilla wafers, which may taste great, but they turn mushy almost immediately.
This copycat Paula Deen Banana Pudding version uses Chessmen cookies instead, which hold their shape and give the dessert more texture and a richer, more buttery flavor. The cream cheese is another key difference. It brings a subtle tanginess that balances the sweetness and gives the pudding more body. It’s simple, delicious, and perfect for holidays, potlucks, or Sunday dinner.
Why My Chessman Banana Pudding is the Best
- Stays true to the original – Some recipes try to reinvent a classic that never needed changing in the first place. My recipe keeps everything people already love about Paula Deen’s famous banana pudding exactly as it should be.
- Texture that holds from first scoop to last – Between the Chessmen cookies and the cream cheese in the filling, this pudding keeps its texture instead of mushy after chilling.
- A classic people look forward to – After making this for holidays, potlucks, and family dinners over the years, this is one dessert I get a lot of requests for and you will too.
Paula Deens Banana Pudding Ingredients
Not Your Mama’s Banana Pudding
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Frozen whipped topping – Lightens the filling and gives it its signature airy texture.
- Sweetened condensed milk – Adds sweetness and silky texture.
- Cream cheese – Provides tanginess that keeps the dessert from being overly sweet.
- Milk – Activates the pudding mix and smooths the consistency of the filling.
- Instant French vanilla pudding mix – Pudding that adds that classic vanilla flavor.
- Bananas – Fresh slices bring natural sweetness and soft texture between the layers.
- Chessmen cookies – Create the buttery cookie layers this Southern dessert is known for.
Substitutions or Variations
- Don’t have Chessmen cookies? Swap them for with vanilla wafers for a more traditional texture.
- Want a deeper banana flavor? Add an extra sliced banana layer through the center.
- Like a lighter texture? Swap half the whipped topping for additional milk to soften the filling.
How to Make Paula Deen’s Banana Pudding
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Line the bottom of a 13 × 9 × 2 inch baking dish with one bag of Chessmen cookies.
- Add a layer of sliced bananas over the cookies.
- In a mixing bowl, combine the milk and instant pudding mix. Beat with a handheld mixer until smooth and thickened.
- In a separate bowl, beat the cream cheese and sweetened condensed milk together until completely smooth.
- Fold the whipped topping into the cream cheese mixture until fully combined.
- Add the cream cheese mixture to the pudding mixture and stir until everything is blended and creamy.
- Pour the filling over the bananas and cookies, spreading it into an even layer.
- Top with the remaining bag of Chessmen cookies.
- Cover and refrigerate until chilled and set before serving.
- Use ripe bananas – Use ripe but firm bananas so they hold their shape without turning mushy.
- Use room temperature cream cheese – Make sure it softens to room temperature so that it doesn’t get lumpy.
- Let it chill – Chill the assembled dessert for at least 4 hours so the layers set properly.
- Prevent browning – Slice the bananas right before assembling to prevent browning.
- Presentation matters – If serving at a party, assemble in a clear baking dish so the layers show beautifully.
FAQs
You can use the same amount and whip it to soft peaks before folding it in. Just keep in mind that homemade whipped cream is softer and less stable than frozen topping, so the pudding may be slightly looser after chilling.
French vanilla gives the classic taste, but regular vanilla works well too.
This usually happens when the pudding mix isn’t fully blended or the filling is layered before it thickens.
Yes, you can use a larger dish or make two pans for big gatherings.
You don’t need to do anything special, just make sure the bananas are completely covered in the pudding. It will prevent them from browning.
Storage Instructions
- Refrigerate – You’ll want to use it up within 3 to 5 days. The bananas may start to darken and the cookies will become softer the longer it sits.
- Freeze – You can freeze it, but I do not recommend it because it has a tendency to become watery and may separate. Plus, it tends to make the dessert mushier.
More No Bake Dessert Recipes
- Peanut Butter Bars
- Cherry Cheesecake
- Peanut Butter Pie
- Banana Split Cake
- Reese’s Peanut Butter Dessert
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Paula Deen’s Not Yo Mama’s Banana Pudding
Ingredients
- 12 ounces frozen whipped topping thawed, or use 12 ounces sweetened whipped cream
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese softened
- 2 cups milk
- 5 ounces instant French vanilla pudding mix 1 box
- 6 to 8 bananas sliced
- 14.5 ounces chessmen cookies 2 bags
Instructions
- Line a 13 x 9 x 2 inch dish with one bag of cookies.7.25 ounces chessmen cookies
- Add a layer of sliced bananas on top.6 to 8 bananas
- Make the pudding by combining the milk and pudding mix in a bowl. Mix with a handheld electric mixer until smooth and thickened.2 cups milk, 5 ounces instant French vanilla pudding mix
- In another bowl, mix the cream cheese and sweetened condensed milk until smooth.8 ounces cream cheese, 14 ounces sweetened condensed milk
- Fold in the whipped topping until fully combined.12 ounces frozen whipped topping
- Combine the cream cheese mixture with the pudding mixture. Stir until completely blended.
- Pour the mixture over the bananas and cookies.
- Add the second bag of cookies on top.7.25 ounces chessmen cookies
- Cover and refrigerate until ready to serve.
Nutrition
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