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Make this Paula Deen Banana Pudding for a delicious twist on a classic recipe. You will love the creamy texture and amazing banana flavor in this copycat recipe.
Banana pudding is always a must for all of our holiday dinners. This dessert recipe is loaded with delicious layers of cookies, bananas and delicious pudding.
Paula Deens Recipes are always loved by the whole family. If you love this creamy pudding recipe, then you are going to love Tapioca Pudding Recipe.
Table of Contents
Why We Love This Recipe
We love making no bake dessert recipes and this Not Yo Mama’s Banana Pudding Recipe is one of my favorites. We love that it only requires a few simple ingredients and is loaded with banana flavor.
Every bite loaded with a layer of bananas, cookies and creamy pudding for a dessert no one can resist.
Ingredients
- Sweetened Condensed Milk, 14 ounces
- Whipped Topping (Cool Whip 12 ounces)
- Package Cream Cheese (softened)
- Milk
- Instant French Vanilla Pudding Mix (5 oz)
- Medium Bananas (sliced)
- Chessmen Cookies
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Bag of Cookies – If you prefer you can still make this cookie with vanilla wafers.
- Whipped Cream – We like using cool whip because of the convenience but you can easily make your own with heavy cream.
Step by Step Instructions
Step 1 – Place the cookies in a single layer in the bottom of a 9X13 baking pan. Layer the sliced bananas on top of the cookies in the pan.
Step 2 – In a large bowl, whisk together the pudding mix and the milk. Set aside to thicken.
Step 3 – In a separate medium bowl, beat together the cream cheese with the sweetened condensed milk until combined and smooth.
Step 4 – Gently stir in the whipped topping (Cool Whip) into the cream cheese mixture until just combined.
Step 5 – Then stir the cream cheese mixture into the pudding mixture until just combined.
Step 6 – Spread this mixture evenly into the pan on top of the sliced bananas. Then spread a layer of remaining cookies evenly on top. Cover the pan with plastic wrap and refrigerate.
Recipe Tips
- Cream Cheese – For best results, we recommend softening the cream cheese to room temperature.
- Combining Ingredients – Combine the ingredients by hand or with a handheld electric mixer.
Frequently Asked Questions
Refrigerate the leftovers, covered for up to 2-3 days or in an airtight container. Enjoy before the cookies get too mushy.
Yes, you can make ahead of time but we recommend no more than 2 days before serving. The bananas can get mushy and start turning brown.
Once you slice them, you can drizzle them with lemon juice which helps to keep them from turning brown. But we usually slice them right before layering with the banana pudding and we have no problems with them turning brown.
More Paula Deen Copycat Recipes
- Paula Deen’s Goulash
- Paula Deen Deviled Eggs
- Paula Deen Pecan Pie
- Paula Deen’s Sweet Potato Casserole
More Banana Recipes
- Banana Bread with Applesauce
- Frozen Banana Recipes
- Easy Pumpkin Banana Bread Recipe
- Banana Bread French Toast
If you make this Paula Deen Banana Pudding Recipe, please leave us a comment or a star review. We love hearing from you.
Paula Deen Banana Pudding
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 1 container Whipped Topping Cool Whip 12 ounces
- 1 pkg Cream Cheese softened
- 2 cups Milk
- 1 box Instant French Vanilla Pudding Mix 5 oz
- 6-8 Bananas sliced
- 2 bags Chessmen Cookies
Instructions
- Place the cookies in a single layer in the bottom of a 9X13 baking pan.
- Layer the sliced bananas on top of the cookies in the pan.
- In a large bowl, whisk together the pudding mix and the milk. Set aside to thicken.
- In a separate bowl, beat together the cream cheese with the sweetened condensed milk until combined and smooth.
- Gently stir in the whipped topping (Cool Whip) into the cream cheese mixture until just combined.
- Then stir the cream cheese mixture into the pudding mixture until just combined.
- Spread this mixture evenly into the pan on top of the sliced bananas.
- Then spread a layer of cookies evenly on top.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours and then it’s ready to serve and enjoy!
