Banana Pudding Recipe

This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!

Slice of thick, creamy banana pudding with chessmen cookies on top.

My family has been enjoying banana pudding for years, as I’m sure many of you have as well. I figured it was about time to share the recipe and photos with all of you!

When trying out different versions and variations through the years, the recipe that stuck is Paula Deen’s Not Yo’ Mama’s Banana Pudding. She knows her banana pudding, for sure.

Why this Banana Pudding Recipe is BEST?

  • No Bake- sets up in 4 hours, firm enough to slice and serve
  • Looks beautiful in a trifle bowl, layered!
  • I changed the recipe so it’s ONE BOWL. Easy to make, easy to clean.

Banana Pudding Ingredients:

Baking dish with banana pudding and chessmen cookies


Start with fresh, ripened bananas. Preferably ones that are still firm, as the bananas will soften even more as this sits in the refrigerator.


Pepperidge Farm Chessmen Cookies are delicious shortbread cookies and make a great layering cookie. If you can’t find them, butter cookies or Nilla Wafers will work too!

The cookies soften as this sits, much like in a Chocolate Eclair Cake. They become “cake-like” and amazing.


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 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!

This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!

How to Make Banana Pudding Recipe

STEP 1. 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 they covered the bottom so you couldn’t see any cookies (about 2 layers worth of banana slices).

STEP 2. 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.

STEP 3. Pour pudding mixture over the top of the bananas and top with a layer of cookies.

Cover with plastic wrap and refrigerate for at least 4 hours.

STEP 4. To serve, slice and serve with an offset spatula. ENJOY.

Tips for making Paula Deen’s Banana Pudding

  • 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.

How long does this last?

Banana Pudding can be made a day in advance, however, for best results SHOULD be eaten within two days.

The bananas will begin to brown after two days. Make sure you cover the bananas completely with the pudding mixture so they are not exposed to air.

I do not recommend freezing banana pudding.

More Dessert Recipes

Yield: 12 servings

Banana Pudding

Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes

This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!


  • 2 pkg Pepperidge Farm Chessmen cookies
  • 6 medium bananas, sliced
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (5 oz) Instant Banana cream pudding mix ***
  • 2 cups milk ***
  • 12 oz Cool Whip, thawed


  1. Line the bottom of a 13x9 baking dish with one package of chessmen cookies. Top with sliced bananas.
  2. 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.
  3. Fold in cool whip and spread over banana layer.
  4. Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.


  • French Vanilla or Vanilla Pudding Mix can be substituted for the Banana Cream flavor
  • I used 2% milk, but any variety would work.
  • Nilla Wafers and Butter Cookie can be substituted for the Chessmen Shortbread Cookies.
  • Recipe slightly adapted from Paula Deen's Not Yo Mamas Banana Pudding Recipe

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 89mgCarbohydrates: 29gFiber: 2gSugar: 19gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 12, 2020

Comments & Reviews

  1. I am lactose Intollerent, what could I substitute for the cream cheese and sweetened condensed milk? I will use lactose free milk.

  2. I have made this twice and my family loved it. The second time I used vanilla wafers. It tasted better. However, the chess cookies were good as well and it’s beautiful.

    1. Was it the texture or flavor that was better? I want to try this recipe in a couple days and was debating which cookie to use.

  3. Your idea of adding cream cheese to the mix ~ brilliant! I have always wondered. I have in my pantry, not sure if it’s still available, a can of Chocolate sweetened Condensed milk. I’m thinking of using it and a box of chocolate instant pudding! 😉

  4. I haven’t made this yet, but I will for sure! I have cooked/baked so many of your wonderful recipes. We love every one of them. I’m so happy I found your page. Thank you Aimee!

      1. I made this yesterday! It is to die for wonderful! I used sugar-free pudding and 1% milk. Will probably go with lower-fat cream cheese and lite cool whip next. My three-year- old granddaughter helped me with the cookies and bananas so it looks like a Pinterest fail, but it tasted great. I will definitely make this again!

    1. try taking away a cup of milk, and see if that helps. That’s what I do for my eclair dessert, and it works.

    1. Yep, that’s what I said above 🙂 It’s so GOOD! The only thing I changed was using banana pudding mix…and making it ONE bowl (no need to mix pudding separately)

  5. Oh my gosh, this was delicious! So easy to make and my kids already requested I make more this weekend. Definitely a hit! It’s so cute with the chessmen cookies on top too. 

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