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!
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
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- Pepperidge Farm Chessmen cookies
- 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 the bottom of a 13×9 x2-inch dish with 1 bag of cookies. Layer 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.
Banana Pudding: FAQs
If you have any questions about this recipe or if you would like some suggestions before getting started, be sure to check out these tips:
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.
How did you like this recipe?
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!
More banana recipes
If you enjoyed this recipe and would like a few more banana recipes to try, I suggest:
- No-Bake Banana Split Lasagna Lush – everything you love about a banana split combined into a dessert lasagna lush!
- Banana Puddin’ Parfait – The perfect banana pudding dessert when you need something simple.
- Banana Fluffernutter Crepes – Great for breakfast or dessert! Bananas, peanut butter, and marshmallow fluff in crepes!
- Easy Breakfast Banana Split – Who says you can’t have a banana split for breakfast?! This delicious recipe substitutes protein-packed cottage cheese for the ice cream.
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- 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
- 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.
- 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: 1
Amount 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.