Description
Paula Deen’s famous “Not Yo’ Mama’s Banana Pudding” is a rich, creamy Southern-style dessert that takes classic banana pudding to the next level. Instead of traditional cooked pudding, this recipe uses cream cheese, sweetened condensed milk, and whipped topping for an extra smooth and indulgent texture. Layers of vanilla wafers, fresh bananas, and fluffy pudding create a sweet treat that’s perfect for parties, potlucks, or family gatherings. It’s quick to prepare, requires no baking, and tastes even better after chilling in the refrigerator.
Ingredients
2 bags Pepperidge Farm Chessmen cookies (or vanilla wafers)
6–8 ripe bananas, sliced
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 package (5 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (Cool Whip), thawed
Instructions
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sweetened condensed milk and mix until fully combined.
In another bowl, whisk together the instant pudding mix and cold milk until it thickens.
Add the pudding mixture to the cream cheese mixture and blend well.
Gently fold in the whipped topping until the mixture becomes light and fluffy.
In a serving dish, place a layer of cookies on the bottom.
Add a layer of sliced bananas over the cookies.
Spread half of the pudding mixture on top.
Repeat the layers and finish with cookies on top.
Cover and refrigerate for at least 4 hours (overnight is best) before serving.
Tips
Use slightly ripe bananas for the best sweetness and flavor.
Let the pudding chill overnight so the cookies soften and flavors blend perfectly.
For extra flavor, drizzle a little caramel sauce between the layers.
Serve in a glass trifle dish to show off the beautiful layers.
Add crushed cookies or banana slices on top for a decorative finish.