There isn’t a Banana Pudding recipe easier or better than Paula Deen’s! It is a recipe you will want to hand down to future generations!
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Banana Pudding
You guys …. if you haven’t tried this recipe from Paula Deen yet, you MUST do it asap!! I love taking it to potluck dinners, church functions, dinner with friends and family, cookouts, holidays – you name it, this dessert has probably been there!
Although it’s not traditional like the cook and serve stuff you might remember your grandma making, this Banana Pudding rocks nonetheless – and it’s sooooo easy to make!
The first time I had this recipe, my now passed mother-in-law made it for us. Of course, I had to have the recipe – and I’ve been making it ever since!
Easy Banana Pudding Recipe
- Pepperidge Farm Chessmen cookies
- bananas
- milk
- instant French vanilla pudding
- cream cheese
- sweetened condensed milk
- frozen whipped topping
How to make Banana Pudding
Time needed: 4 hours and 20 minutes.
How to make Banana Pudding
- Line.
Line the bottom of a 13×9 x2-inch dish with 1 bag of cookies. Layer bananas evenly over the top.
- Combine.
Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.
- Beat.
In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer until smooth.
- Fold.
Fold the whipped topping into the cream cheese mixture.
- Add.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour.
Pour the mixture evenly over the cookies and bananas.
- Cover.
Cover the pudding mixture with the remaining cookies.
- Refrigerate.
Cover the dish and refrigerate until ready to serve, at least 4 hours.
Banana Pudding: FAQs
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
You’ll want to use it up within 3-5 days. Just a note, the bananas may start to darken and the cookies will become softer – keep that in mind, too.
Yes! Make sure it’s covered, too.
I’m so glad you asked! Changes things up by substituting a different flavor of instant pudding – banana cream and chocolate are both good! 😊 You can also drizzle salted caramel or chocolate sauce over the bananas before pouring the filling over the top for a new twist! Sometimes, I opt for traditional Nilla Wafers instead of the Chessman cookies.
Eh … well, no. I definitely wouldn’t want to eat the whole pan by myself – so make sure you have lots of help eating this! However, I do think anything can be part of a healthy diet as long as it’s consumed in moderation with more healthy things like lean proteins, lots of fresh veggies and fruits, whole grains – you know the whole spiel of a balanced diet!
This version is not gluten-free.
Although you probably could, personally, I would not. When it thaws, it has a tendency to become watery and may separate. Plus, it tends to make the dessert mushier. Not a good thing, in my opinion.
So … are you a fan of the recipe? I often share this at potlucks because everyone loves it!
I would love to hear about your experience – was it a hit with your crew, too? Did you have any problems? Was there anything that wasn’t clear? Leave a comment letting me know!
Other recipes you may enjoy
- No-Bake Banana Split Lasagna Lush
- Banana Puddin’ Parfait
- Banana Fluffernutter Crepes
- Easy Breakfast Banana Split
Paula Deen's Banana Pudding
There isn't a Banana Pudding recipe easier or better than Paula Deen's! It is a recipe you will want to hand down to future generations!
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups of milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping, thawed
Instructions
- Line the bottom of a 13x9 x2-inch dish with 1 bag of cookies. Layer the bananas evenly over the top.
- Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.
- In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer until smooth.
- 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 evenly over the cookies and bananas.
- Cover the pudding mixture with the remaining cookies.
- Cover the dish and refrigerate until ready to serve, at least 4 hours.
Notes
- Changes things up by substituting a different flavor of instant pudding - banana cream and chocolate are both good! 😊
- You can also drizzle salted caramel or chocolate sauce over the bananas before pouring the filling over the top for a new twist!
- Sometimes, I opt for traditional Nilla Wafers instead of the Chessman cookies.
- Make sure you store this in the refrigerator and use it within 3-5 days. Your bananas may start to darken and your cookies will get softer.
- Original recipe from Paula Deen
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 55mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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