Some desserts leave a mark on your memory the moment you taste them. Paula Deen’s famous “Not Yo’ Mama’s Banana Pudding” is one of those timeless treasures. It’s not your typical banana pudding with just layers of vanilla wafers, banana slices, and custard. This one takes indulgence to a whole new level. Imagine a luscious blend of cream cheese, French Vanilla pudding, and sweetened condensed milk poured over layers of ripe bananas and buttery cookies. It’s a recipe that has been passed around countless kitchens because, quite simply, it’s unforgettable.
This pudding is more than a dessert—it’s a story of comfort, nostalgia, and the joy of sharing something sweet with loved ones. If you’ve never tried it before, prepare yourself for one of the richest, creamiest, and most heavenly treats you’ll ever enjoy.
Why This Banana Pudding Is So Special
Unlike traditional recipes, this version skips the baked custard. Instead, it uses instant French Vanilla pudding for a smooth texture and pairs it with cream cheese and condensed milk for that velvety richness. The addition of Chessmen cookies (or vanilla wafers if you prefer) gives every bite a buttery crunch, while the ripe bananas add a natural sweetness that balances the creaminess perfectly.
It’s a dessert that looks elegant enough for parties but is simple enough to whip up on a weeknight. And here’s the secret: it tastes even better the next day when the flavors have mingled, and the cookies have softened into cake-like layers.
Ingredients You’ll Need
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2 bags of Pepperidge Farm Chessmen Cookies (or substitute with vanilla wafers)
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6 to 8 ripe bananas, thinly sliced
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2 cups of whole milk
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1 (5 oz.) box of instant French Vanilla pudding
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1 (8 oz.) package of cream cheese, softened
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1 (14 oz.) can of sweetened condensed milk
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1 (12 oz.) container of frozen whipped topping, thawed (or the same amount of homemade sweetened whipped cream)
Step-by-Step Directions
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