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Home / Recipes
2 hours 30 minutes
4.55 from 24 votes
16 Comments

Banana Pudding

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by: Joanna Cismaru
02.22.21
Updated: 02.22.21

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pin for banana pudding.

This Banana Pudding knows no bounds when it comes to comforting, flavorful decadence. Creamy, luscious pudding and fresh bananas all layered between crisp, golden chessman cookies. This dessert is so much more than your average pudding!

banana pudding in a pan with a portion taken out of it.

You know when you come across something that completely and pleasantly surprises you? That’s what this banana pudding did for me!

This recipe is genius. It reminds me of a Napoleon type dessert. It’s so good, words don’t do it justice. What I can tell you though, is that this pudding is right up there with sex in a Pan, my favorite pudding dessert! This is Paula Dean’s recipe, I love this woman. She’s insane, but who isn’t? Most recipes I make from her are top notch, and this pudding surely did not disappoint!

The Best Banana Pudding

  • Easy To Make
  • Simple Ingredient List
  • Delicious & Decadent Dessert
  • Not Your Average Pudding!

This dessert is extremely easy to make, the hardest part is waiting for the pudding to set! This isn’t your everyday, average pudding either. This dessert is out of bounds when it comes to flavor, decadence, creaminess. You name it, this banana pudding has it! If you’re trying to win someone over, serve them this.

Ingredient Notes

overhead shot of ingredients needed to make banana pudding.
  • Chessman Cookies – Since I’m in Canada, I don’t usually see these in the stores, but I was able to easily find them on amazon.
  • Bananas – You’ll want about 4 ripe bananas, sliced.
  • Milk – Any type will do! Dairy or non dairy. I usually use less milk than what’s on the pudding box instructions, because I like a firmer pudding, but feel free to follow the instructions on the box completely.
  • Pudding – You can either use a box of instant vanilla pudding, or make your own using my homemade vanilla pudding recipe.
  • Cream Cheese – I prefer to use full fat for my cream cheese. Just make sure your cream cheese is softened and at room temperature.
  • Sweetened Condensed Milk – This is going to add a nice hint of sweetness and make our banana pudding extra creamy.
  • Whipped Cream/Cool Whip: You can either use a couple cups of whipped topping thawed, or equal amount sweetened whipped cream!

How To Make Banana Pudding

process shots showing showing how to make filling for banana pudding.
  1. Prep: Line the bottom of a 8x8x2-inch baking dish with lady chessmen cookies. You should be able to get 5 across by 4 down, so 20 cookies per layer.
  2. Make Pudding: In a bowl, combine the milk, pudding mix and blend using a handheld electric mixer until smooth. Set aside and let it set.
  3. Mix & Combine: Using another bowl, combine the cream cheese and condensed milk together and mix 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.
  4. Assemble: Pour half the mixture over the first layer of the cookies then top with the sliced bananas. Top with remaining cream cheese mixture and spread evenly over the bananas. Finally top with another layer of chessman cookies.
  5. Chill & Serve: Refrigerate for at least a couple hours before serving.
process shots showing how to assemble banana pudding.

FAQs & Expert Tips

FAQs

Do I Have To Use Bananas?

If you’re not a fan of bananas, you can absolutely swap them out for the fruit of your choice! Sliced strawberries, raspberries, blueberries etc., can all be used!

How To Serve

Obviously, this is delicious on its own, but feel free to drizzle chocolate sauce all over top to add even more decadence to this banana pudding! Bananas and chocolate are a match made in heaven. I truly struggle with not eating this straight out of the pan!

Can I Make My Own Pudding?

Absolutely! You can use either my homemade vanilla pudding, OR chocolate pudding recipes for this one! Just omit the milk and pudding mix and use your homemade pudding instead.

Can I Make This In Advance?

Yes! I would actually recommend making this dessert a day in advance so it has time to fully set! You can also freeze your banana pudding for up to 3 months. See “storing/freezing” sections for full instructions.

a slice of banana pudding and a fork on a white plate.

Tips

  1. If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
  2. The hardest part about this recipe is waiting for it to set! Make sure you let this chill for AT LEAST 2 hours so that everything has a chance to firm up and won’t be one big gloopy mess. Overnight would be even better!
  3. Feel free to mix up the layers in this and use your favorite types of pudding! You can use different combinations like butterscotch, chocolate, caramel etc.
overhead shot of banana pudding in a pan with a portion taken out of it.

Storing Banana Pudding

Store leftover banana pudding sealed tightly in an airtight container or covered in aluminum foil, or plastic wrap in the fridge for up to 1 week.

Freezing

To keep your banana pudding for longer, wrap the pan tightly in a layer of plastic wrap AND aluminum foil, or transfer to an airtight container and store in the freezer for 3 months.

To thaw, store in the fridge overnight until ready to serve.

overhead shot of a slice of banana pudding on a white plate.

More Great Recipes To Try

  • Strawberry Tiramisu Trifle
  • No Bake Banana Pudding Dessert
  • Rice Pudding
  • Homemade Vanilla Pudding
  • Coconut Rice Pudding

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banana pudding in a pan with a portion taken out of it.

Banana Pudding

4.55 from 24 votes
Prep: 30 mins
Cook: 0 mins
Chilling time: 2 hrs
Total: 2 hrs 30 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
This Banana Pudding knows no bounds when it comes to comforting, flavorful decadence. Creamy, luscious pudding and fresh bananas all layered between crisp, golden chessman cookies. This dessert is so much more than your average pudding!

Equipment

  • 8-inch Square Cake Pan
  • KitchenAid Hand Mixer
  • Keep Calm And Bake On Spatula

Ingredients

  • 40 chessman cookies about 2 packages
  • 5 oz instant vanilla pudding (5 oz box)
  • 1 ½ cups milk
  • 8 oz cream cheese softened (1 package)
  • 14 oz sweetened condensed milk (1 can)
  • 2 cups cool whip or whipped cream
  • 4 medium bananas sliced
US Customary – Metric

Instructions

  • Prep: Line the bottom of a 8x8x2-inch baking dish with lady chessmen cookies. You should be able to get 5 across by 4 down, so 20 cookies per layer.
  • Make Pudding: In a bowl, combine the milk, pudding mix and blend using a handheld electric mixer until smooth. Set aside and let it set.
  • Mix & Combine: Using another bowl, combine the cream cheese and condensed milk together and mix 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.
  • Assemble: Pour half the mixture over the first layer of the cookies then top with the sliced bananas. Top with remaining cream cheese mixture and spread evenly over the bananas. Finally top with another layer of chessman cookies.
  • Chill & Serve: Refrigerate for at least a couple hours before serving.

Recipe Notes

  1. In the original recipe, the banana is layered over the first layer of cookies, however, I prefer my bananas in between layers of pudding. Totally up to you how you decide to layer your pudding.
  2. If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
  3. The hardest part about this recipe is waiting for it to set! Make sure you let this chill for AT LEAST 2 hours so that everything has a chance to firm up and won’t be one big gloopy mess. Overnight would be even better!
  4. Feel free to mix up the layers in this and use your favorite types of pudding! You can use different combinations like butterscotch, chocolate, caramel etc.
  5. Store leftover banana pudding sealed tightly in an airtight container or covered in aluminum foil, or plastic wrap in the fridge for up to 1 week.
  6. To keep your banana pudding for longer, wrap the pan tightly in a layer of plastic wrap AND aluminum foil, or transfer to an airtight container and store in the freezer for 3 months. To thaw, store in the fridge overnight until ready to serve.

Nutrition Information:

Serving: 1servingCalories: 301kcal (15%)Carbohydrates: 50g (17%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 5g (31%)Trans Fat: 1gCholesterol: 19mg (6%)Sodium: 322mg (14%)Potassium: 318mg (9%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 245IU (5%)Vitamin C: 4mg (5%)Calcium: 98mg (10%)Iron: 1mg (6%)
Course:Dessert
Cuisine:American
Keyword:banana pudding, banana pudding recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Donna says

    February 23, 2021 at 8:26 am

    I love the way you give options. I try to buy nothing commercial any more. Don’t always succeed but I try. Is there a sub for the sweet condensed milk?

    Reply
    • Jo Cooks Team says

      February 23, 2021 at 9:49 am

      Since sweetened condensed milk goes through a certain process, there isn’t a ton of substitutes. However you can convert evaporated milk into condensed milk by adding sugar to it. For each cup of evaporated milk add about 1 and 1/4 cups of sugar. The heating of evaporated milk is similar to the treatment condensed milk undergoes, so the evaporated milk with sugar should be a perfect replacement.

      Reply
  2. Debra says

    February 23, 2021 at 8:17 am

    5 stars
    You mentioned that you use less milk for firmer pudding. I would like to try this also, how much if a reduction would you recommend?

    Reply
    • Joanna Cismaru says

      February 23, 2021 at 9:33 am

      Yeah, I used 1 1/2 cups as stated in the recipe, I believe the box says 2 cups, so if you use 1 1/2 cups it should be fine.

      Reply
  3. Mariel says

    February 23, 2021 at 7:55 am

    5 stars
    Been making it for years. It’s called Not Your Momma’s banana pudding from Paula Deen.

    Reply
    • Jo Cooks Team says

      February 23, 2021 at 9:47 am

      Correct, it is a recipe adapted from Paula! We love her!!

      Reply
  4. Peggy says

    February 23, 2021 at 7:14 am

    Will just 1 recipe of your homemade vanilla pudding be enough to substitute for the 5 oz. instant vanilla pudding or do I need to make more. Haven’t made it yet but I know it’s a 5 star!. Thanks.

    Reply
    • Jo Cooks Team says

      February 23, 2021 at 9:47 am

      Yes absolutely!

      Reply
  5. BETTY ELLIOTT says

    February 16, 2017 at 12:39 pm

    5 stars
    THIS IS ALWAYS A HIT AT EVENTS. BEEN MAKING THIS FOR YEARS. YUM

    Reply
  6. Jan Worthy says

    February 5, 2017 at 10:52 am

    I live in the uk, can you tell me what is Vanilla pudding and is there a subsistute I can use,
    Thank you.

    Reply
    • Fenne Kieken says

      February 6, 2017 at 9:41 am

      You could try custard I suppose

      Reply
  7. Dino Tartt says

    February 3, 2015 at 1:21 pm

    I have making Paula’s “not your mamas banana pudding” since I saw her demo on the Food Network maybe over 10 years. My 44 and 41 year old sons request I make it for all holidays and any special event. It is sort of addictive!

    Reply
  8. FRED LEONARD says

    December 22, 2014 at 3:11 pm

    why do I have to print 10 page to get a 1 page recipe?

    Reply
    • jo says

      December 23, 2014 at 2:05 am

      You shouldn’t have to, please click on the print button under the image in the recipe, that will only print the recipe itself.

      Reply
  9. Judy says

    October 11, 2013 at 3:13 pm

    Ooooooh. That sounds orgasmic! I think I can get sweetened thingy milk. I must tell you. When I don’t use a word it’s because I don’t remember it. This is happening to much lately and my memory. I can forget something the second it’s been said. Not good. Oh well. So if I can get it orgasmic cake coming up.

    Reply
    • jo says

      October 12, 2013 at 5:02 am

      I know what you mean, it happens to me sometimes too, I just blank out! Pathetic!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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