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!
If you love easy pudding desserts, have you tried these amazing Pudding Cookies? They stay soft for days! Or give this delightful chocolate Pudding Cake recipe a try soon.
Table of Contents
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.
If you love banana pudding as much as we do, try our banana pudding cupcakes next. Or go easy and whip up this banana pudding cake!
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 Nilla Wafers will work too!
The cookies soften as this sits, much like in a Chocolate Eclair Cake or Icebox Cake. They become “cake-like” and amazing.
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 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 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 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!
depends on how hungry you are!
This recipe is one of my personal favorites. My family’s, too! I tweak it a bit, tho. I don’t care for the super creamy texture the original recipe makes…I really like mine to be more whipped cream texture. I do this by doubling the amount of Cool Whip and I only use about a fourth of the can of condensed sweetened milk. Trust me, it’s AWESOME. Next time I make it, I may try it with the French vanilla and cheesecake pudding mixes, as suggested in previous comments above 😁.
Sorry, chocolate pudding.
Can I make this with chelate pudding?
Can you make fresh whipped cream instead of cool whip . If so how much fresh whipped cream ?
I always use fresh whipped cream. It cuts down the sweetness level.
I just love this banana pudding but i like to use one box of banana cream & the small box of the cheesecake pudding mix. It really adds to the banana flavor.
I am not able to find 5 oz large instant pudding mixes, only the 3.5 mix. Any sugesstion?
You can use a large box of the french vanilla or vanilla, or two small boxes of banana. Keep the rest of the ingredients the same.
What do you recommend as a substitute for cream cheese (allergies…)?
Can this be frozen??
Could you just use cool whip with a little banana flavoring for the top In place of more cookies
Wow – I love this recipe I make it every year – The best!
OH SO DELICIOUS! I have had this at a baby shower before. Can’t believe how absolutely delicious it was and so easy to make. Glad I can have this at home now any time I want!
Oh no! I used regular pudding mix instead of instant! It’s liquid-y instead of creamy! What do you suggest I do?! I was looking forward to this! Hope I don’t have to start over. Ughhhh. Lol.
Yikes. I’m not sure what to tell you here….
No worries! I chucked it and bought the instant. Second attempt was successful and was gone in less than 2 days!!! So freaking good!!! Thank you for the recipe!!!!!!
I did the exact same thing you did Aimee. I decided to open up my pantry and I found an instant vanilla pudding mix. I figured it was worth trying because I didn’t want to throw away the whole batch. Anyways I used my kitchen mixer to mix it in then refrigerated all of it for about 5 to 8 minutes. When I pulled it out it was fluffed up. It came out really good my husband said it was the best banana pudding I have ever made
I made mine to runny one time & all i did was put it in the freezer for a good bit when i was done & it thickened up.
How long did you leave it in the freezer?
About 20 min or so
Always remember that cornstarch will thicken it up.
How much of this is one serving?
It’s a 13×9 dish, and it’s divided into 12 servings.
depends on how hungry you are!
How much of each item should be used? I don’t see an ingredient list. How much milk should be added? — or do you just follow the pudding recipe? How many boxes of pudding? . . .etc.
The one box of instant pudding uses 2 cups of milk to make. This goes for any flavor of instant pudding you use.
I Love all your Cakes… Thanks very much…
Made it yesterday! Amazing recipe. I used mascarpone cheese instead of cream cheese.
I am pretty sure
Can this be made in an aluminum pan?
Quick question…if using a Trifle bowl, could you do a middle layer of cookies as well? Would they hold up?
looking forward to trying this! thanks!
Depending on how far ahead it’s been made, they hold up just fine 🙂 And regardless, even when softened slightly, they taste amazing!