If you've never made this delicious Paula Deen Banana Pudding Recipe before you have GOT to try this out. It's the best banana pudding ever!
Paula Deen Banana Pudding – “Not Your Momma's” Recipe
One of our FAVORITE recipes at our home is this CRAZY good Paula Deen Banana Pudding recipe.
Hopefully you have a few of the items in your pantry, but if not, they're fairly inexpensive items. I grabbed the store brand version of all of these items ~ Publix brand cream cheese, cool whip & vanilla wafers ~ and it tasted simply amazing!
A change that I usually make to the original recipe is to use vanilla wafers instead of Chessman cookies. Apparently Paula Deen is not the penny-pincher that I am, as Pepperidge Farm Chessman cookies are a weeeee bit on the pricy side.
I decided Paula might just be proud that I picked up those store brand cookies instead. 😉
However, a few weeks ago when I made this Paula Deen Banana Pudding recipe, I decided to go all out and bought the Pepperidge Farm Chessman Cookies….
Oh. my. word.
Wow – SO yummy!
Now, my hubby loves his traditional vanilla wafers better (he likes that they get a little soggy underneath the pudding.) But I'm telling you what, those buttery little Chessman were just fine by me, and I liked that they didn't turn soggy so soon.
How to make banana pudding:
Gather up your ingredients and then line the bottom of your baking dish with your cookies. Next, layer with your bananas sliced as thin as you'd like them.
You'll then get your milk and pudding mix (make sure it's French vanilla or vanilla instant pudding) and blend with a mixer, and then in a separate bowl, combine your cream cheese and sweetened condensed milk. Make sure you mix both until smooth.
Next gently add in the whipped cream to your cream cheese mixture, then mix the cream cheese mixture with the pudding mixture until well combined. You could also create your own whipped cream using heavy cream, but I love the convenience of using a store bought brand.
Pour the mixture over your cookies and bananas, and then cover with another layer of cookies.
If you're not eating it right away, place in the refrigerator until ready to serve.
Paula Deen Banana Pudding Recipe
- 12- ounce container frozen whipped topping thawed or equal amount sweetened whip
- 14- ounce can sweetened condensed milk
- 8- ounce package cream cheese softened
- 2 cup milk
- 5- ounce box instant French vanilla pudding I could only find plain old vanilla and that worked just fine!
- 6-8 bananas sliced
- 2 bags Pepperidge Farm Chessmen cookies or vanilla wafers
- Put a bag of cookies (or vanilla wafers) on the bottom of a 13x9x2 inch dish, then slice bananas and layer on top.
- Combine milk & pudding mix, and blend well using a mixer.
- In separate bowl, combine cream cheese & condensed milk and mix until smooth.
- Gently add in whipped topping to cream cheese mixture.
- Mix cream cheese mixture with pudding mixture and stir until well blended.
- Pour mixture over the cookies & bananas, and then cover with another layer of cookies.
- Put in refrigerator until ready to serve. Enjoy!
This recipe is GREAT because not only is it DELICIOUS, but you can make this up at least a day in advance if needed.
If you need a little more menu inspiration, check out all of our family friendly recipes.
And, if you love banana recipes like me, be sure to try out this Banana Cake with Cream Cheese Frosting. I'm thinking it will be my next big treat to make as it's been awhile since we've had it. Yum!
You can find out why Paula calls this Not Yo Mama's Banana Pudding over HERE (I loved watching the video this morning) and you can even follow right along with her as she makes it. This recipe is fantastic, such a crowd pleaser, and absolutely a must try recipe for any banana pudding lover you know!
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