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.
Why this Banana Pudding 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!
Ingredient Notes
- 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. 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 (made with heavy cream) which is similar to cool whip, but homemade!
How to Make Banana Pudding
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.
Storage
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!
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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
This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe!
Using this recipe, I have officially became the banana pudding person. This recipe is awesome!
This is my go-to dish for cookouts now and it’s ALWAYS a hit! People always say they can’t get enough! So easy and so delicious!