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!
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
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!
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Paula Deen’s Banana Pudding
Equipment
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 6 – 8 bananas sliced
- 2 cups milk
- 1 box instant French vanilla pudding 5-ounce
- 1 package cream cheese, softened 8-ounce
- 1 can sweetened condensed milk 14-ounce
- 1 container frozen whipped topping, thawed 12-ounce
Instructions
- Line the bottom of a 13×9 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
Nutrition
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 significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I love this banana pudding and make it all the time, I change it up by crushing the chessmen cookies and sprinkle them on top of the pudding instead of the whole cookies.
Very yummy dessert .
I never had this Pudding, but would like to try it. This portion is to big for my husband and I. How can I do a smaller portion?