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!
Thank you so much for this amazing banana pudding recipe! It’s easy to make! Highly recommended!
Thank you so much for this amazing banana pudding recipe! It’s easy to make! Highly recommended!
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?
When I read the email to the recipe I felt it might be to much; but let me tell you, this recipe was amazing! Follow the instructions and enjoy the fruits of your labor!!
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!
so good!
I think of my dad, who loves banana desserts. This one is the perfect amount of banana flavor & so creamy!!
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!
I made this recipe for a friend who had surgery. She did not want entire 9 X 13 pan so shared with another friend and kept some for myself too. All three of us LOVED this dessert. I found it very easy to make , which is right up my alley. Everyone that had some raved about how great it was and I ended up sharing the recipe link with everyone that had some.
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!