Not Yo Mama’s Banana Pudding – The Southern Dessert Everyone Craves!
This isn’t your average banana pudding — it’s creamier, richer, and dangerously addictive. Inspired by Paula Deen’s famous recipe, this version layers buttery cookies, ripe bananas, and a silky pudding-cream cheese mix for a dessert that vanishes fast at any gathering. No baking, no fuss, just pure Southern comfort in every spoonful!
Ingredients
- 1 box (12 oz) Nilla Wafers or Chessmen cookies
- 6 ripe bananas, sliced
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese, softened
- 1 box (5.1 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 container (12 oz) frozen whipped topping, thawed
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and blend well until silky.
- In a separate bowl, whisk together pudding mix and cold milk for about 2 minutes until thickened.
- Fold the pudding mixture into the cream cheese mixture, then gently fold in the thawed whipped topping until well combined and creamy.
- In a 9×13 dish, layer cookies on the bottom, followed by a layer of banana slices.
- Spoon half the pudding mixture over the bananas and spread evenly. Repeat the cookie and banana layers, then finish with the remaining pudding.
- Top with remaining cookies, either whole or crushed, for a pretty presentation and a little crunch.
- Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.
Tips & Tricks
- Use Chessmen cookies for a buttery twist, or stick to classic Nilla Wafers.
- Layer in a trifle bowl for a show-stopping dessert centerpiece.
- Add a pinch of cinnamon or nutmeg to the pudding for warm spice notes.
Nutrition (Approx. Per Serving)
| Calories | 390 kcal |
| Carbs | 46 g |
| Fat | 20 g |
| Protein | 5 g |
FAQs
Q: Can I make this ahead of time?
Yes! It’s even better the next day after chilling overnight.
Q: What bananas work best?
Fully ripe bananas (yellow with small brown specks) for the sweetest flavor and best texture.
Q: How long does it last in the fridge?
It keeps well for 3–4 days, though the bananas may darken slightly over time.
