This iconic recipe using cream cheese and sweetened condensed milk isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious! If you're a lover of layered desserts, you have to try Paula's Not Yo' Mama's Banana Pudding!
JUMP TO RECIPEOK, so this is a little weird. I'm sharing a popular recipe with you and I’m not changing one thing. Some folks would tweak one ingredient by a 16th of a teaspoon and pretend it was a brand-spanking-new recipe they just invented but, y’all... there’s no two ways about it… this recipe is absolutely perfect and shouldn’t be altered.
And, ol’ Paula deserves the credit for it. I wouldn’t be able to sleep at night if I took something this good and tried to pass it off as my own. It’s happened to me plenty so I know what that feels like.
Side note about that… I cannot, for the life of me, understand why some food bloggers have such a hard time giving credit where it’s due? ANNNYwho...
When I try an amazing recipe and share it with you, I am happy to lead you to the source of my inspiration! It doesn’t take anything away from me. It doesn’t make you think any less of my cooking ability. Right??
Most recipes aren’t truly original anyway. I have few dozen recipes that are 100% my own creation but most of my (and everyone else’s) recipes are old classics we all grew up eating, a spinoff of other great recipes or tried-and-true family recipes.
Ain’t nobody reinventing the wheel around here. Ya know? Let's just cook good food, EAT IT and share the recipes!
Another reason I want to share this original recipe with you is because sometimes the originals are hard to find. Have you ever looked for a classic recipe online only to find 247 variations of it and no idea where to get the original??
Classic recipes are classic for a reason: they’re perfect just the way they are! You get to monkeying around with them too much and you risk ruining a good thing.
OK, so back to the recipe. Would y’all believe I’d never made this banana pudding?? I’ve heard people talk about it plenty and I’ve seen it places but I’ve never had it or made it. I put together a collection of Banana Pudding recipes a week or so ago and included this one since it’s so popular. I noticed more people were pinning and clicking on this recipe than any of the others so I thought I better make this thing and see what all the fuss is about!
Welp. The fuss it legit. This banana pudding is perfection. And now I gotta be honest with y’all… I'd never made it or tried it because... well... I was being Miss Judgey McJudgeface about the sweetened condensed milk and cream cheese in the recipe.
I’d seen the recipe before and made that pffffft noise Nanny used to make when she didn’t like something.
Cream cheese and sweetened condensed milk in banana pudding is blasphemy! Right? RIGHT?!
Wrong. So, so, so wrong. It’s heavenly. It’s amazing. It’s perfection.
And the Chessman cookies? They’re amazing too. The thought of them never bothered me too bad because I’ve used other cookies in a pinch (and Aunt June sometimes makes her banana pudding with coconut cookies and that’s absolutely delicious too).
So, here’s Paula Deen’s Not Yo’ Mama’s Banana Pudding recipe! Don’t be like me and think you won’t like it – because I promise you will! Enjoy!
If you love layered icebox desserts like this, check out a few of these recipes too!
Red, White & Blue Cheesecake Salad - This berry cheesecake recipe is the perfect patriotic dessert with strawberries, blueberries and cream cheese filling.
Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
Strawberry Cheesecake Lasagna - An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries.
Recipe for Paula Deen’s Banana Pudding
Paula Deen’s Banana Pudding
Ingredients
- 1 12-oz container frozen whipped topping, thawed
- 1 14-oz can sweetened condensed milk
- 1 8-oz package cream cheese, softened
- 2 cups milk
- 1 5.1-oz box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 7.25-oz bags Pepperidge Farm Chessmen cookies
Instructions
- Line the bottom of a 3-quart 13x9 baking dish with a single layer of cookies.
- Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth. Mix in regular milk until smooth.
- Add pudding mix then continue mixing until well combined.
- Add whipped topping to the mixture then fold together until incorporated.
- Spoon a thin layer of pudding mixture over cookies (just enough to cover).
- Arrange banana slices over pudding. Some overlapping is OK - they don't have to lay flat.
- Pour remaining pudding mixture over bananas then spread evenly.
- Cover pudding mixture with remaining cookies. Cover and refrigerate 6 hours (or overnight) before serving.
Notes
- If you can't find a large box of instant French vanilla pudding, use regular vanilla then add a teaspoon of vanilla extract when mixing to help get that stronger “French vanilla” flavor.
- I haven’t been able to find the 12-oz containers of cool whip in a coon's age so I just buy two of the 8-oz containers and use one and a half (I find this easier than guessing with the 16-oz container plus I use the 8-oz containers to pack my leftovers for lunch 😁).
- You won’t use quite all of the cookies. Since some of them break in the package, put all the broken ones in the bottom of the dish and save the good ones for the top.
- The dessert will need to rest at least 6 hours before serving to ensure the cookies have time to soften.
I am on my way to the grocery store because I must make this today! I appreciate you sharing this recipe, I'd never seen it before. I also appreciate your notes, they'll help out a lot at the grocery store. Thanks so much!
ReplyDeleteI hope you enjoy it!!
DeleteSounds delish!!! I am making this today! Thank you for sharing.
DeleteAdd 1/2 cup of sour cream when mixing the pudding and less milk. Keeps bananas from browning
DeleteNo thanks, makes my teeth hurt just looking at it. Sorry, give me a savory recipe and I'll jump right in. I'm sure it's delicious to people who like that sort of stuff.
ReplyDeleteAre you saying this looks too sweet or that you don't like desserts at all? It is definitely not overly sweet. The pudding part, well, tastes like pudding. The other is a whole block of cream cheese plus a container and a half of cool whip mixed with the sweetened condensed milk. Those three things together are not super sweet - the combo is about as sweet as cheesecake. The cookies are butter shortbread, which also, are not overly sweet. And bananas are well, bananas. As long as you don't find pudding, cheesecake, shortbread cookies or bananas toothache-inducing, this recipe shouldn't be an issue :)
DeleteMandy you're 100%correct in your assessment! I am not a banana pudding type of girl but this recipe is wonderful! I've made it countless of times and while it has a sweetness expected of such a dessert, it is definitely not overly sweet.
DeleteEven if you leave the bananas out it is delicious. I have also used chocolate pudding. Yum!
DeleteI made this today witb homemade whip creamIused less sugar in my whip cream. It was DELIIOUS!
DeleteDid the whip cream hold up well?
DeleteSince you’re folding in cream cheese with the whipped cream, it will hold up beautifully. That’s how I make stabilized whipped cream, you can ice cakes with it as well ❣️����
DeleteFolding the cream cheese with the whipped cream version will hold up beautifully. That’s how I make stabilized whipped cream, works perfect for icing cakes as well ❣️
DeleteWho asked you? Lol don't be a negative nancy Karen
DeleteI'm so glad you posted this...I confess I was surprised it wasn't on your other list, but I understand, because it's pretty different... I have made this several times and I pray it's completely gone at the potlucks because I will stand at my fridge and just say, "I'll just eat one more square." Luckily it's usually gone when I bring it. I've made it in individual see through cups for fancy parties and it's also a hit! By the way, I love all your recipes and this site!
ReplyDeleteI was eating 2 at a time!
DeleteOK taking your word for the perfection of this delicious looking banana pudding. I will be making it for the Memorial Day weekend. Right now, though, I cannot quit laughing about the "Miss Judgey McJudgeface". LMBO thanks for the yummy recipes....and the laugh.
ReplyDelete:o)
DeleteI made this yesterday because I have a terminal illness which prevents absorption of many nutrients and I'm always fighting with my potassium. Then I had to have some for a midnight snack. Oh YUM!
ReplyDeleteI thought of a couple of tweaks, but I would make this and take it to a fancy party just as it is. The tweak which came to mind first was using graham crackers in place of the cookies and drizzling chocolate syrup between the layers - banana cream s'mores!
My neighbors are two elderly ladies and I shared generous servings with them. The one in her 90's fussed about the calories as she watches her figure. :) Both agreed that it was a bit of heaven on a fork. My home health aide swore at me for ruining her diet, so I gave her more. This one is a keeper!
To Shell above, prayers for you and your family. About the recipe, I was pretty surprised that Paula Deen didn't do the "real deal cooked custard from scratch that is almost a lost art" Banana Pudding. I have to admit, I'll pretty much try anything with cream cheese. Except if it has bananas. I HATE bananas. I only meant to peep at the recipe to see if it was lazy pudding (with a box of pudding mix) or the real deal. And it was neither! But now, for the really important part - since I developed an extreme hate of bananas, my mother would make extra custard, and have stacked on the side in another (smaller) dish, vanilla wafers and . . . PINEAPPLE TIDBITS!!!! It's an amazing substitute for those who don't like bananas! So now, I am going to try this recipe with PINEAPPLE!!!
ReplyDeletenightphyre, I LOVE custard - pudding, pie, it doesn't matter. I've been making "the real deal" since high school (home ec blue ribbon!!!) I can certainly see subbing really ripe bananas in a custard with crushed pineapple.
DeleteWhen I was first diagnosed with my illness, I was prescribed 2 nutrition (Ensure, etc.) shakes per day. The chocolate flavor isn't awful, but it gets old. So I pulled out the blender and mixed in fresh or frozen berries, sometimes some malt powder, sometimes ice cream. Chocolate Ensure blended with frozen cherries and French Vanilla ice cream makes a pretty decadent breakfast! This time of year I can blend in fresh peaches.
What are recipes aside from general guidelines anyway? I will typically follow a recipe to the letter once, then tweak. Baking is chemistry. Cooking is art.
I whipped this up tonight, and I am taking it to the company cookout tomorrow. It looks so good!!
ReplyDeleteI had all The ingredients save the vanilla wafers So I found a recipe for vanilla wafers and made my own So delicious! I can’t wait to share it with my family and my church family.
ReplyDeleteI love to try this recipe. I live in the Netherlands though and we don’t have Cool Whipp here, but I might swap this for whipped cream which would make this dessert definitely richer, or leave it out all together. The cookies I’ll swap for ladyfingers or some tea biscuit. I think this would really work. I’ll let you know how it went down.
ReplyDeleteI made this using all low fat or fat free ingredients (reduced fat vanilla wafers instead of chessmen). In this mixture you do not really notice the fat free cream cheese, skim milk, fat free cream cheese. It was really good. Many of us preferred it to the original
ReplyDeleteI have all the ingredients needed, except for the French Vanilla pudding... I have banana pudding instead, which I’m sure will work just fine, but be slightly more banana-y than the PD version... oh boo!
ReplyDeleteI'm making and have made mine with banana pudding.
DeleteDelish!!!
I have made this many times over the years. You can substitute any or all of the full-fat ingredients for lower fat or fat-free versions and it's still incredible.
ReplyDeleteI have made this recipe as is dozens of times throughout the years. It is always a crowd pleaser!
ReplyDeleteSomeone will always ask you for the recipe every time. I have made that pudding part the day before when I’m pressed for time and the rest Of the ingredients the next day. Enjoy.
Hi Twila, That is my name too ,but I am Twila Morelock Good form South Central PA Where did your mom come up with your name? I am named after Twila Trone the lady in the women's department at the now closed Bon Ton department store in Hanover PA. One thing for sure, I could never be forgotten with a name like ours. Maybe it was not the name but the fact that I was onrey and still am! LOL By the way I love to cook and always looking for new recipes. I usually end up substituting something in most everything I make. I am going to give this a try. I like this type of dessert. Also a big fan of a good cake or pie. My mom made the best homemade bread and cinnamon rolls with peanut butter icing. Sadly she took the recipe to heaven. Happy cooking which we will be doing a lot in the net 4 weeks.
DeleteI made this for a party and it was an instant hit.People that don’t like bananas request this dessert. Everyone loves it.
ReplyDeleteI did not make it, yet...but I had it at a party and I instantly looked up the recipe. This dessert is amazing!!!! I thought I made a pretty darn good banana pudding until I tried this! Shut up!!!!
ReplyDeleteThis is so funny everyone keeps calling this Paula Deans recipe. I was eating this pudding long before Paula Dean started cooking. Back in the early 1980's. I don't even know if had a name back then, but I do it was being passed around in our churches.
ReplyDeleteI make a darn good from scratch banana pudding using a Graham cracker crust on the bottom, but I will try this one.
ReplyDeleteWhen I make this I use banana cream pudding & I layer the bananas b/w layers of pudding & top with extra cool whip before putting the cookies on to.
ReplyDeleteDo I need condensed milk?
ReplyDeleteYes, the condensed milk really helps bring out the flavor of the banana pudding. I love using Eagle Brand (Borden) sweetened condensed milk.
ReplyDeleteI am not a pudding fan...something about the texture..however, I love this, the texture is thicker than pudding to me, and I am not a banana fan but I love this recipe. I have made 2 times and both times the pan was clean
ReplyDeleteCan you use heavy whipping cream instead of cool whip?
ReplyDeleteI think so though I don't know how stable the cream would be (how long it would hold up). If you try it, let us know!
DeleteMandy, the cream cheese folded in with the real whipped cream holds it together. I think a pro baker mentioned this earlier. My family has genetic liver problems so I didn’t want to use the fake stuff and mine was unbelievable. Best thing I ever tasted in my life hands down. I have to limit it to once a year so I have it on my birthday.
DeleteThis recipe is always a must for CHRISTmas get togethers, or anytime!!! I don't put the bananas in the pudding, because I have some guest that don't like bananas in their pudding. But also because the bananas are fresh and you don't have to worry about them turning brown in the fridge!! And you can add the desired amount of bananas to your serving of pudding!
ReplyDeleteEXCELLENT!
ReplyDeleteI love this recipe and have been making it for a long time, it is my oldest granddaughters favorite thing for me to make on her b-day, she is 13, also buy her gelato as well, thanks for posting this recipe. I lost my copy a long time ago,but my granny had a copy of it and she passed away about5 years ago. So whenever I need to make sure I have the stuff to make it, I can just pull this up, Again Thank You Cris B.
ReplyDeleteWhen you combine all the wet ingredients (after folding in the cool whip), is it supposed to be a bit runny? I figured since it’s pudding it should be a thicker, pudding-y consistency but mine was a bit runny. I’m hoping it’ll set while it’s in the fridge. I’m just worried it’ll remain runny and won’t turn out to be pudding. I mixed the pudding mix with 2 cups milk as the recipe stated (didn’t prepare it like the pudding package said to).
ReplyDeleteIt will set up. It's almost pourable when it's first mixed up then it thickens as it sets.
DeleteThis is the best banana pudding there is!
ReplyDeleteI make this all the time and it’s a hit! Can’t go to any function without bringing a pan. Quick and easy to whip up. I use white chocolate pudding instead of vanilla. Delish!
ReplyDeleteThis is my favorite banana puddin. A friend made it a few years ago and now this is the only banana puddin recipe I use. I will be making this AGAIN , for our Family Night at work this week. Imagine making this for a hundred people, yep, cause this keeps on being requested. It will be yum..yum on this Thursday night. I don't change a thing with this recipe.
ReplyDeleteIf you're trying to give credit to the right person, what about Paula's friend Rachel who gave her the recipe?? And who knows where Rachel got it??
ReplyDeleteIt's nearly impossible to trace back recipes to the original source but I always try. There's nothing worse than seeing your recipe on another blog or website with zero mention that the recipe came from something you created.
DeleteI made this pudding for Christmas parties at work for years. My co-workers would be ready with their bowles and spoons before I could unwrap it! This recipe is the best!
ReplyDeleteVery delicious but you can also use some lime or lemon juice...sprinkle some over bananas when yoou place in pudding it help to keep bananas from turning brown.
ReplyDeleteThe best puddin ever!
ReplyDeleteI made this for my grandson's first birthday party! It was an instant hit and baby approved. I cant stand cool whip, so I made real whipped cream with a splash of vanilla. I didn't add any sugar to it and once mixed with the pudding mixture, you'd never know it was unsweetened. So creamy and delicious- and light all at the same time. The chessman cookies are a wonderful upgrade from vanilla wafers! Thank you for putting this recipe on Pinterest!
ReplyDeleteI made this at the request of by besties hubby for Father's Day because he loved it months ago when I made it. I was unable to make it to their cookout, but sent it with my daughter (so I'm surprised it made it there at all!). Anyway, he called late evening to thank me for making and sending it ... This is always a great hot weather treat and I agree that you do not need to change a thing!!!! YUMMY
ReplyDeleteI am so not a cool Whip fan! Can I use real whipped cream instead. I'm guessing I can but would love to no how much to whip up. I'm thinking at least 8 oz of heavy cream?
ReplyDeleteI have had a specific request for this for Thanksgiving. Everyone loves it.
ReplyDeleteIt is really amazing :D
ReplyDeleteTry it using a small plain vanilla pudding and a small cheesecake pudding. It is amazing, especially if you toss a handful of flaked coconut in your pudding.
ReplyDeleteThis is the first time I've ever made this recipe,it's nothing like my grandmother made me as a child. It's different, but absolutely a good one . Instead of vanilla, i used banana pudding that made it even more like the old fashioned way, it reminded me of my grandmother, dear to me
ReplyDeleteI'm wanting to make this but am unable to find chessman cookies. I did find Lorna Doone cookies. Are they comparable in taste? I tried one of them and it tasted like a slightly sweeter ritz cracker
ReplyDeleteLorna Doone would be the best substitute!
DeleteOk, you got me! Made your Fall of the Bone Babyback Ribs AGAIN...have had them several times! (The ONLY way to make ribs now!) Now it's time to try the sweeter side of South Your Mouth! Definitely putting ingredients on my list! Thank you Mandy for this amazing site...you are my go to when it comes to meal planning! Much love! PEACE ✌❤
ReplyDeleteThis may be to some people's taste but it's NOT banana pudding. Another Paula Deen fat/sugar bomb. I'm surprised she doesn't have you cut it into squares and deep fry it.
ReplyDeleteHow long does the banana pudding filling last covered in the fridge
ReplyDeleteAbout 3-4 days
DeleteReally old, just a saying. When some one ask me how old I am I say old as the coat hills means same thing. LOL.
ReplyDeletePDs recipe sounds delish. My banana pudding is similar: For an 8 X 8 pan, Chessman cookies (12 on bottom), slice as many bananas as you think looks good (I used about three), mix one package vanilla pudding with 1C of Carnation evaporated fat free milk and 1C Carnation evaporated 2% milk, pour over the bananas and cookies, spread cool whip on top of the pudding, top with remaining 12 Chessman cookies. It's been a big hit at Easter, Christmas, any event really. Thanks for sharing this recipe. I just might have to try this ... just to make sure it's as delicious as everyone says. Blessings to all.
ReplyDeleteI add a touch of rum extract and it’s the bomb! My friends and always ask for this dessert. It’s too delish!
ReplyDeleteDoes anyone know if this freezes well? I thought about splitting it in half
ReplyDeleteI’m not a cool whip fan, can I use whipping cream instead?
ReplyDelete