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!
Pin this now to find it later
Pin It
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.
Video
Nutrition
Best Dessert Recipes
This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
Are you miserable or something? Cuz you sound like it girl get a hold of your emotions. Getting irritated at strangers on the internet 👀
I am not a fan of Bananas, but would love to do this with vanilla pudding. Could you tell me if that would work?
She states you can use vanilla
I thought it was a little too stiff. I believe the milk could be increased by another cup and it would still be thick, but not quite as stiff.
Do you cook the sweetened condensed milk?
No
I have before when i forget about it at the store & didn’t feel like going back for it. Just don’t make it too sweet.
Do you cook the sweetened condensed milk?
This 4 layer banana pudding is the best,loved by all ages.
By using the condensed milk is it not TOO sweet?? thanks!
I like to make my own whipped topping with heavy cream which helps cut down the sweetness from the other ingredients
How long does it last in the fridge?
She states Two days in the fridge
Hello. Iam excited about attempting to make this dessert! I have never been a baker . I have been spending alot of time in-home with kids and found myself experiementing more with baking, with the kids! I welcome your feedback on the below questions. What pudding mixture did you use to receive your best results (bananna cream, french vanilla, etc)? Did you use the whipping cream or cool whip ? If whipping cream was it heavy or regular? Did you use the cream cheese? I am a fan of the shortbread chessman cookies; however, what cookies did you use (vanilla wafers, chessman, lora doones, biscottis)?
Thank you in advance for your feedback.
Did you even read the text….yes she used Chessman
Did you read the recipe and the text…yes she used Chessman
Wow… Alyx, you sound like you live a very miserable life. So, so sad. Maybe you need to stuff yourself with some of this amazing banana pudding!
I think Anita is asking for the opinions of readers who have followed the recipe and made changes. What gave *them* better results. Anita, I personally prefer Nilla Wafers and do find the dessert a bit sweet. I may try with heavy whipping cream. You could take a couple of the tablespoons of the pudding mix to add to the cream before whipping it in order to stabilize it.
Do you have to use cream cheese
No you don’t I never have and it comes out perfect. It’s thick without the cream cheese.
I make this tonight with 2 packs of the cookies, but 2 packs aren’t enough I had to go get 1 more to fill up my 9×13 dish.
I don’t use condensed milk. Can I omit it or what can I use as a substitute.
I made this for a get-together@ my Stepson, it was so DELICIOUS 😋 I got so many compliments on it. I’ll definitely make it again 😋😋😋😋😋😋😋😋
Pretty sure no substitute for condensed milk….
I made this but I used Biscotti cookies instead chessman
That sounds delicious!
Before i purchase the Chessmen cookies, do they typically come in a 24 count?
If so I need 2 bags of the 24 count correct?
Yes, you need two bags
Thank you
Tho is the best Banana pudding I’ve ever made, it would be really good with fresh fruit on top😋😋😋😋
Recipe states 2 bags
I used 2 1/2 it depends on the dish size your using
I’m so excited to try this recipe. I also could
not find a large box of the French Vanilla
pudding. I saw where you answered another
person that they could use two small boxes of the Banana
pudding. Would that also apply to the French Vanilla?
Wouldnt you think the same would apply…lol
This is absolutely one of the best desserts I’ve ever made I take it everywhere I go and everybody runs to me and asked me what it is I do use banana cream pudding instant I have to make this a couple times a month my kids friends asked me to make it all the time when I come over
I use Lorna doones
Hello. That is wonderful it came out great for you! What pudding mixare you using (bananna cream, french vanilla, etc)? Did you use the whipping cream or cool whip ? Did youuse the cream cheese? I am a fan of the chessman cookies; however, what cookie did you use to make this the best dessert?
Did you READ the entire text? Geezes
Alyx, RELAX!!! Good grief!!
Who are you and why are you commenting under everyone’s comments?
You’re a twit. Maybe you added too much salt in YOUR recipe.
You’re an idiot, Alyx
Alyx, please consider being kind.
Please be kind.
I’ve made this banana pudding recipe and everyone loves it. Thank you for sharing.
How do you get the pudding that consistency I’ve been making this pudding for years it never comes out like the pic
Hmmm, I make this all the time, are you sure you’re using the same ingredients?
That’s weird I’ve never had it not come out thick and that’s the best part everybody loves that it stays together like that
Mine is always thick because I use almond milk!
I’m wondering if I can use sugar free instant pudding mix and almond milk.
Maybe because all the other ingredients are mixed in…ya think?
Must you always be so nasty
I made this for the cowboys on the ranch and they LOVED it! Thank you so much for sharing!
Oh wow! My husband and daughter love banana pudding, so this was such a hit and so fun to make with my daughter! Can’t wait to make this dessert again. Such a yummy and delicious treat!