This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe! A delicious Paula Deen recipe featuring banana pudding and chessmen cookies!
This banana pudding recipe was originally published in January 2020. The photos were improved and updated in 2023 and I updated the recipe notes in February 2025.
My family has been making this Banana Pudding for years, and even after trying other versions, this is the one I keep coming back to. It’s inspired by Paula Deen’s famous recipe, with a few changes of my own. I use banana cream pudding for more banana flavor and a one-bowl method because few dishes are always a win in my kitchen.
I’ve also learned not to rush the chill time. Overnight chilling is best as it gives time to soften the cookies, set the filling, and slice like a champ. Readers tell me it’s the best banana pudding and their friends and family request it again and again.
Paula Deen’s Banana Pudding Ingredients
- Bananas. Start with fresh ripened bananas. Preferably ones that are still firm, as the bananas will soften even more as this sits in the refrigerator.
- Cookies. Pepperidge Farm Chessmen Cookies are delicious shortbread cookies and make a great layering cookie. If you can’t find them, butter cookies or vanilla wafer cookies (Nilla Wafers) will work too! The cookies soften as this sits, much like in a Chocolate Eclair Cake or Icebox Cake.
- Pudding. I opt for banana cream instant pudding mix. I think it intensifies the banana flavor to a delicious level. However, Paula Deen uses French Vanilla, and I think even plain vanilla would work too. Be sure to use instant pudding not cook and serve for best results.
- Whipped Cream vs Cool Whip. I chose to use Cool Whip for my banana pudding, but if you want to use a homemade whipped cream that would work too. It just might not be as stable. If serving in a trifle bowl, totally go for the whipped cream! You could also make our stabilized whipped cream (made with heavy cream) which is similar to cool whip, but homemade!
How to Make The Best Banana Pudding Recipe
Learning how to make banana pudding is so easy. Mix and layer as directed below:
Bottom Layer. Line the bottom of a 13×9-inch baking dish with a single layer of cookies (it’s okay if they overlap slightly). Use the deepest 13×9 you own.
Layer sliced bananas over the top. I used 6 medium size bananas, and cover the bottom so you don’t see any cookies (about 2 layers worth of banana slices).
Pudding Filling. In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat until creamy, with no clumps! Add in pudding mixture, and milk, and beat again for several minutes, scraping down the sides of the bowl as needed.
Fold in the cool whip or whipped cream.
Final Layer. Pour pudding mixture over the top of the bananas and top with a layer of cookies.
Chill. Cover and refrigerate for at least 4 hours.
Tips for Easy Banana Pudding
This banana pudding is easy to make, but a few little details make a big difference in getting creamy filling, tender cookies, and bananas that still look and taste fresh.
- Choose ripe but firm bananas. Skip the heavily spotted bananas you’d use for banana bread. You want yellow bananas that have plenty of flavor but are still firm enough to holiday their shape.
- Soften the cream cheese. Room-temperature cream cheese blends smoothly with the sweetened condensed milk. Cold cream cheese is one of the biggest reasons you can end up with little lumps in the pudding mixture.
- Use instant pudding mix. Be sure the box says instant. Cook-and-serve pudding won’t set the same way in this no-bake recipe.
- Use a deep 13×9-inch dish. There are a lot of layers going into this banana pudding. A deeper pan makes assembly easier and leaves plenty of room for that final layer of cookies.
- Give it time to chill. Four hours is the minimum, but I think this dessert is even better when made the day before. The filling firms up and the cookies soften just enough to make the pudding easy to slice.
How to Store Paula Deen’s Banana Pudding
Banana Pudding should be stored in a covered container (or with plastic wrap on top) in the refrigerator. Leftovers of my homemade banana pudding should be eaten within 2-3 days of making it.
I feel banana pudding doesn’t freeze well. The layer of bananas turns brown and quite mushy, and the cookie layers will get too soft. You’re better of eating this one quickly, or sharing with others!
Make-Ahead Instructions
While you can’t freeze banana pudding, you can make it ahead of time. And I recommend doing it about 24 hours in advance, which allows the cookies to soften slightly so they can be sliced!
You can also make the pudding filling ahead of time (and refrigerate it) and assemble before serving for a crunchy cookie layer.
Either way, you’re going to agree this is the best banana pudding recipe you’ve ever made!
Paula Deen’s Banana Pudding Recipe FAQs
Start with ripe but firm bananas. After slicing, cover the banana completely with the pudding mixture. Limiting their exposure to air helps slow oxidation and keeps them looking fresher. Some browning is natural, the longer the dessert sits.
Homemade whipped cream works, but it’s quite as stable as Cool Whip. Use my stabilized whipped cream as a substitute. Or if serving in a trifle bowl and scooping (instead of slicing) regular whipped cream works great.
I love Pepperidge Farm Chessman cookies for this recipe. They’re buttery, sturdy, and soften beautifully without immediately turning to mush. Vanilla wafers and other shortbread cookies are also good substitutes.
For this recipe, I recommend making it about 24 hours ahead. That gives the pudding plenty of time to set and allows the Chessmen cookies to soften enough that you can easily slice through the layers. If you prefer firmer cookies, you can make the filling ahead and assemble the dessert closer to serving.
More Pudding Based Recipes
- If you love easy pudding desserts, have you tried these amazing Pudding Cookies? They stay soft for days!
- Give this delightful chocolate Pudding Cake recipe a try soon.
- If you love banana pudding as much as I do, try my banana pudding cupcakes next. Or go easy and whip up this banana pudding cake!
- My banana pudding cookies are a delicious treat when you want something on the go!
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Homemade Banana Pudding Recipe
Ingredients
- 2 packages Pepperidge Farm Chessmen cookies
- 6 medium bananas sliced
- 1 package cream cheese, softened 8 ounce
- 1 can sweetened condensed milk 14 ounce
- 1 box Instant Banana cream pudding mix 5 ounce ***
- 2 cups milk ***
- 12 ounce Cool Whip thawed
Instructions
- Line the bottom of a 13×9 baking dish with one package of chessmen cookies. Top with sliced bananas.
- In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
- Fold in cool whip and spread over banana layer.
- Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.
Notes
- French Vanilla or Vanilla Pudding Mix can be substituted for the Banana Cream flavor
- I used 2% milk, but any variety would work.
- Vanilla Wafers or Butter Cookie can be substituted for the Chessmen Shortbread Cookies.
- Recipe slightly adapted from Paula Deen’s Not Yo Mamas Banana Pudding Recipe.
- Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature!
- For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!
- Store banana pudding covered with plastic wrap in the refrigerator.
- See blog post for more recipe tips and tricks.
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This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
Excellent
This is the banana pudding that all my friends request! It is quite a step above regular banana pudding. Delicious!!!
Awww thanks Gwen!
This is the only banana pudding recipe you will ever need! My husband loves this one…
It’s a delicious classic.
Looks so yummy.! I can’t wait to try it!!
Great recipe. Have been making for years, only difference is I use Lorna Doone’s (husband’s preference)
Love all your recipes.
This was my first time making banana pudding and it was a great recipe to give my first go! SO EASY! It’s one of my Uncle’s favorite desserts and he gave it a “deeeeee-licious!” Will definitely be making it again, but next time I think I’ll try making it with vanilla pudding.
So glad you loved it!
I have made this recipe a few times for a coworker, my mom and my husband. It is a favorite and I get asked to make it multiple times a year. This is a great recipe.
It’s so easy to whip up and everyone loves it!!
I have been asked so many times if I make banana pudding. I have no idea why I hadn’t ever made it. Until now. This was such a delicious dessert!! I will definitely be making it regularly now!
Love this recipe! I usually make it with vanilla pudding, but I do put about 2 or 3 drops of banana extract in the pudding to give it some extra banana flavor!
It’s a favorite at our house.