The Best Banana Pudding Ever!

Get ready to enjoy the best banana pudding recipe! It’s just a fact that no other recipe can beat Paula Deen’s Not Yo’ Mama’s Banana Pudding. My grandma’s classic banana pudding recipe is delicious, but this one really takes it to the next level. It’s pretty much my favorite dessert and I love that it’s so quick and easy to make. It’s a go-to for family gatherings, potlucks and barbecues, and it’s always the star of the show. There’s never a bite left!

We especially love the chessman butter cookies! You’ll even find that they come in seasonal designs for spring, which is great for Easter. And around Christmas, they have images of candy canes, Christmas trees, holiday wreathes, jingle bells and holly leaves.

Oh my gosh, this was delicious! So easy to make and my husband already requested I make it again this weekend. A hit for sure! Loved the chessmen cookies on top too.

— Rosa

Why you should make this recipe

• Easy to make. This dessert is completely no bake, which means you don’t have to heat up your oven at all for this one, but you still get a delicious treat. Perfect for those hot summer days!
• Simple. You only need 6 easy-to-find common ingredients.
• So delicious. The textures are so luxurious – creamy pudding, airy whipped cream, the soft bite of the banana slice, all paired with the slight crunch of the cookies.
• Great for the holidays & potlucks. This makes 10 servings, so it’s great to serve for Thanksgiving, Christmas, Easter, Mother’s Day, birthdays and other get togethers. Since it’s a no-bake recipe, it doesn’t compete for precious oven space, plus you can make it a day or so ahead of time and let it chill in the fridge.

Ingredients needed

The ingredient list for this banana pudding recipe is short and sweet! You only need 6 ingredients. Here’s the lineup:

• Cookies. For the cookie layer we’re using Pepperidge Farm Chessmen Butter Cookies. They are scrumptious shortbread cookies you can find at most any grocery store. As the cookies sit in the pudding, they become soft and almost cake-like and SO irresistibly delicious! If preferred, you could substitute them for another variety of butter cookies.
• Bananas. Use ripe bananas that are still slightly firm. They will soften as the banana pudding sits in the refrigerator.
• Milk. This recipe uses both regular milk and sweetened condensed milk. I have successfully used almond milk and fat free sweetened condensed milk, but using full fat ingredients will yield the richest, tastiest pudding.
• Pudding. I use INSTANT French vanilla pudding, like Paula Deen. You can also use instant vanilla pudding mix. However, for a stronger banana flavor, you can use instant banana cream pudding mix. Even plain vanilla would work. Be sure to use INSTANT pudding mix for best results.
• Cream cheese. You will need 8 ounces of cream cheese. You can use reduced fat cream cheese, but for a richer flavor use full fat.
• Whipped topping. I like using Cool Whip for this. Homemade whipped cream will work, but it is not as stable and more likely to melt.

How to make this recipe

The ingredients and assembly instructions are really simple. Here’s the simple process:

1. Add the cookies and banana. Start by lining the bottom of a 9×13 glass dish with Pepperidge Farm Chessman Cookies. Now, top the cookies with a layer of banana slices.
2. Mix the milk and pudding. In a large bowl, combine the whole milk (or other milk) and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
3. Stir together all filling ingredients. Using another large mixing bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.

4. Add the pudding mixture to the dish. Pour the custard mixture over the cookies and banana slices. Top with additional layers of banana slices and cookies.
5. Chill. Refrigerate at least 2-3 hours (4 hours is best), or even overnight, and until ready to serve. Enjoy!

Expert tips

• Bananas for banana pudding need to be just barely ripe, no brown spots. If the bananas are too ripe, they will get too mushy and will brown faster than just barely ripe bananas.
• Make sure you buy INSTANT pudding, that way it will thicken up without having to heat it.
• I suggest buying an extra bag of cookies. This will give you extras in case some are broke.
• I highly recommend using an electric mixer with a whisk attachment to combine ingredients, so that the creamy filling is super smooth. However, you can use a large spoon or whisk to mix ingredients.
• Be sure to allow time for the cream cheese to soften to room temperature. It’s essential for mixing the cream cheese with the sweetened condensed milk!
• For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!

Variations

I absolutely love this recipe as-is, but there are also many fun (and delicious) way to customize it. Here’s some options:

• Try using different fruits in addition or in place of the banana. I really want to try a strawberry banana version!
• Use a different flavor of pudding mix. Banana cream pudding mix would intensify the banana flavor.
• Personally, I’m a huge fan of the chessman cookies in this, but you can use other shortbread cookies or butter cookies, like Lorna Doone cookies or the classic vanilla wafers. Even graham crackers would work!
• Prepare in a trifle bowl or individual trifle dishes or ramekins to change up the presentation.
• Feel free to add an extra layer of cookies and banana, if you prefer. You can really add as many, or as few cookies and banana slices as you want.