Paula Deen Banana Pudding (Not Yo Mama's)

Why You Will Like This Recipe

This banana pudding is made with layers of Chessmen Cookies. I found these cookies at Target and they are from the Pepperidge brand in the cookie aisle.

It’s a quick and easy no bake dessert that you can quickly put together when it’s really hot outside. Great to take to a cookout or BBQ this Summer!

This recipe is also called Not Yo Mama's Banana Pudding recipe.

Ingredients Needed for Banana Pudding

• Frozen whipped topping, thawed, or equal amount of sweetened whipped cream - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉 
• Sweetened condensed milk - is a thick and sweetened form of milk that has had water removed. It is made by heating milk to remove about 60% of the water content and then adding sugar, creating a thick and sticky consistency.
• Cream cheese, softened
• Milk - Regular Milk does not like me at all so I go for a lactose free milk such as Fairlife or Oatmilk. It also has more protein in it.
• Instant French vanilla pudding mix - This is such a versatile ingredient to use in many desserts, I love them cause there’s so many flavors.  Just add in milk to the pudding. There are different sizes of pudding mix. The regular pudding mix are 3.4 oz and the sugar-free are 1oz. Both require the same amount of milk used. 
• Bananas, sliced - are one of the most popular fruits worldwide, known for their delicious taste and numerous health benefits.
• Chessmen cookies - are a delightful treat that many people enjoy. These buttery, crumbly cookies are shaped like chess pieces, hence the name. They are often embossed with intricate designs that mimic the detailing found on traditional chess pieces. If you can't find these cookies (I found them at Target in the cookie aisle) you can use vanilla wafers.
• See the recipe card below for a full list of ingredients and measurements. 

How to Make Not Yo Mama’s Banana Pudding

Step 1: Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

Recipe Tip: If cookies don't fit break them to fit in the pan.

Step 2: In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Step 3: Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Step 4: Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe Tips and Tricks

How do I store leftovers?  Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Make sure to store any leftovers in an airtight container. Choose ripe bananas: Use ripe bananas for your pudding as they will be sweeter and have a softer texture, which blends well with the other ingredients.

Layering: When assembling your banana pudding, make sure to layer the ingredients evenly. Start with a layer of vanilla wafers, followed by sliced bananas, and then pudding mixture. Repeat the layers until you reach the top of your dish.

Chill before serving: For the best flavor and texture, allow your banana pudding to chill in the refrigerator for a few hours before serving. This will help the flavors meld together and the pudding to set properly.