This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

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!

paula deen's banana pudding on plate with glass of milk in background

Pin this now to find it later

Pin It

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!

how to make the filling

Easy Banana Pudding Recipe

  • Pepperidge Farm Chessmen cookies
  • bananas
  • milk 
  • instant French vanilla pudding
  • cream cheese
  • sweetened condensed milk
  • frozen whipped topping
step by step how to assemble

How to make Banana Pudding

Time needed: 4 hours and 20 minutes

How to make Banana Pudding

  1. Line.

    Line the bottom of a 13×9 x2-inch dish with 1 bag of cookies. Layer bananas evenly over the top.

  2. Combine.

    Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.

  3. Beat.

    In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer until smooth.

  4. Fold.

    Fold the whipped topping into the cream cheese mixture.

  5. Add.

    Add the cream cheese mixture to the pudding mixture and stir until well blended.

  6. Pour.

    Pour the mixture evenly over the cookies and bananas.

  7. Cover.

    Cover the pudding mixture with the remaining cookies.

  8. Refrigerate.

    Cover the dish and refrigerate until ready to serve, at least 4 hours.

finished dessert in pan

Banana Pudding: FAQs

➡️ How long does banana pudding last?

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.

➡️ Does banana pudding need to be refrigerated?

Yes! Make sure it’s covered, too.

➡️ How can I change this up?

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.

➡️ Is this healthy?

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!

➡️ Is banana pudding gluten-free?

This version is not gluten-free.

➡️ Can banana pudding be frozen?

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.

closeup of banana pudding

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!

looking down onto dessert on white plate

Other recipes you may enjoy

Would you like to save this?

We'll email this post to you, so you can come back to it later!

banana pudding on plate with glass of milk and dessert pan in background
closeup of banana pudding on plate
4.57 from 158 votes
Servings: 12 servings

Paula Deen’s Banana Pudding

By Jamie Sherman
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!
Prep: 20 minutes
Additional Time: 4 hours
Total: 4 hours 20 minutes

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

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

Calories: 467kcal, Carbohydrates: 64g, Protein: 8g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 36mg, Sodium: 282mg, Potassium: 465mg, Fiber: 2g, Sugar: 45g, Vitamin A: 484IU, Vitamin C: 6mg, Calcium: 182mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

You May Also Like

4.57 from 158 votes (158 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Cookie says:

    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?

  2. Vernie says:

    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 .