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!
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
- 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
- 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.
FAQs & Expert Tips
FAQs
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!
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!
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.
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.
Tips
- If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
- 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!
- 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.
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.
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Banana Pudding
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
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
- 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.
- If you can’t find the Pepperidge Farm Chessmen cookies, vanilla wafers will work as well!
- 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!
- 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.
- 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.
- 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.
Delicious! I have made this many times and recommend spreading some of the pudding mixture on the bottom of the baking dish before the layer of cookies.
My family loved it!
I made it for Easter and it was a hit!
Wonderful! We are so glad you enjoyed it!
So I just made this and it look SPECTACULAR! The chessman cookies are spring patterns this time of year and make the pudding extra festive for Easter. I used an 8×8″ pan and could only get one package (3 rows of four), three bananas and all but about a cup of the filling. Maybe I need a different pan. Can you tell me the brand you’re using?
I’m using this one: https://amzn.to/3mg66vU
It’s got really square edges, maybe that’s why.
Thanks!
This was very very good and also beautiful using the Chessmen cookies. I couldn’t find a 50z vanilla pudding so I used a 3.50z and a 1-oz pack and worked fine. I also used only 3/4 of the sweetened condensed milk because I was afraid it was going to be really sweet. Easy to put together and very good.
So happy you enjoyed it!
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?
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.
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?
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.
Been making it for years. It’s called Not Your Momma’s banana pudding from Paula Deen.
Correct, it is a recipe adapted from Paula! We love her!!
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.
Yes absolutely!
THIS IS ALWAYS A HIT AT EVENTS. BEEN MAKING THIS FOR YEARS. YUM
I live in the uk, can you tell me what is Vanilla pudding and is there a subsistute I can use,
Thank you.
You could try custard I suppose
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!
why do I have to print 10 page to get a 1 page recipe?
You shouldn’t have to, please click on the print button under the image in the recipe, that will only print the recipe itself.
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.
I know what you mean, it happens to me sometimes too, I just blank out! Pathetic!