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!
Why this Recipe is BEST
My family has been enjoying this easy 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.
- 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.
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!
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 which is similar to cool whip, but homemade!
Step by Step Instructions
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 they covered the bottom so you couldn’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 with plastic wrap and refrigerate for at least 4 hours.
Enjoy. To serve, slice and serve with an offset spatula. ENJOY.
Tips and Tricks
- 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.
- Make a cake! Our banana pudding poke cake is irresistible!
- On the go. Try our banana pudding walking desserts for a fun camping or party treat!
The bananas in banana pudding will begin to brown after two days.
I don’t recommend freezing banana pudding. The texture of the cookies will change, and the bananas will turn very dark and unappetizing.
Yes! This can be made up to 24 hours ahead of time, however for best results should be eaten within two days. Make sure to cover the bananas completely with pudding mixture so they are not exposed to air.
More Dessert Recipes
- Chocolate Chip Cookie Cheesecake
- The BEST Banana Bread
- Lemon Bundt Cake
- Rice Krispie Treats
- Peanut Butter Cookies
- Cheesecake Recipe
This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!