Paula Deen’s Banana Pudding
A no-bake, Southern-style banana pudding made with layers of Chessmen cookies, fresh bananas, and a rich, creamy filling of instant vanilla pudding, sweetened condensed milk, cream cheese, and whipped topping.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 box (5 oz) instant vanilla pudding mix must be instant, not cook-and-serve
- 2 cups cold milk whole or 2%; avoid skim
- 1 package (8 oz) cream cheese softened to room temperature
- 1 container (12 oz) frozen whipped topping thawed; e.g., Cool Whip (or 4–5 cups homemade whipped cream)
- 2 bags Pepperidge Farm Chessmen cookies or vanilla wafer cookies such as Nilla Wafers
- 6-8 medium ripe bananas sliced; yellow with a few brown specks
- 1/2 teaspoon vanilla extract optional, for extra flavor
- pinch salt optional, to balance sweetness
- ground cinnamon or nutmeg optional, light sprinkle for serving
Instructions
- In a large mixing bowl, combine the sweetened condensed milk, instant vanilla pudding mix, and cold milk. Whisk for about 2 minutes, until smooth and slightly thickened, like loose custard. Place in the refrigerator to chill while you prepare the cream cheese.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk
- In another large bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth and fluffy, with no lumps. If using, beat in the vanilla extract and a small pinch of salt until well combined.1 package (8 oz) cream cheese, 1/2 teaspoon vanilla extract, pinch salt
- Remove the pudding mixture from the fridge. Add a spoonful or two of the pudding to the cream cheese and beat to loosen the cream cheese. Then pour in the remaining pudding mixture and beat until fully blended and silky, scraping down the sides and bottom of the bowl to ensure there are no cream cheese lumps.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk, 1 package (8 oz) cream cheese
- Using a spatula, gently fold the thawed whipped topping into the pudding and cream cheese mixture. Use broad, gentle strokes and rotate the bowl as you go, stopping when the mixture is mostly uniform and light. Avoid overmixing so you don’t deflate the filling.1 container (12 oz) frozen whipped topping
- In a 9×13-inch dish (glass looks especially nice), arrange one full, even layer of Chessmen cookies across the bottom, covering as much surface as possible. If using vanilla wafers, line them up in a snug single layer.2 bags Pepperidge Farm Chessmen cookies
- Slice the bananas just before assembling so they stay fresh-looking longer. Arrange a generous layer of banana slices over the cookies, using a single or double layer depending on how banana-forward you want the dessert.6-8 medium ripe bananas
- Pour the pudding and cream cheese mixture over the sliced bananas. Use a spatula to spread it evenly from edge to edge, ensuring all banana slices are completely covered to help prevent browning and keep the texture soft.1 can (14 oz) sweetened condensed milk, 1 box (5 oz) instant vanilla pudding mix, 2 cups cold milk, 1 package (8 oz) cream cheese, 1 container (12 oz) frozen whipped topping, 6-8 medium ripe bananas
- Arrange the second bag of Chessmen cookies in neat rows over the top of the filling, covering the surface. If some cookies crack, simply fit the pieces together; it will still look and taste great.2 bags Pepperidge Farm Chessmen cookies
- Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best flavor and texture. During this time, the cookies soften slightly and the layers meld together into a creamy, sliceable pudding.
- Just before serving, optionally sprinkle lightly with ground cinnamon or nutmeg, or garnish with a few freshly sliced banana rounds. Slice into squares or scoop with a large spoon and serve chilled.6-8 medium ripe bananas, ground cinnamon or nutmeg
Notes
Yield: about 12–16 servings, depending on portion size.
Timing:
- Prep time: 20–25 minutes
- Chill time: at least 4 hours (overnight ideal)
- Total time: about 4.5–5 hours, mostly chilling Storage:
- Cover and refrigerate for up to 3 days. Bananas may darken slightly after day 1, but flavor remains good.
- To make more than 1 day ahead, prepare the creamy filling in advance and store separately; layer with freshly sliced bananas and cookies 3–4 hours before serving.
- Freezing is not recommended; if you must freeze, wrap tightly and freeze up to 1 month, then thaw overnight in the fridge, understanding the texture will be softer and less pretty. Tips:
- Use cold milk so the instant pudding thickens properly.
- Slice bananas right before layering and make sure they are fully covered by the cream layer to reduce browning.
- Do not overmix after adding whipped topping to keep the filling light.
- A clear glass dish shows off the layers nicely. Variations:
- Caramel Banana Pudding: Drizzle salted caramel sauce between layers.
- Peanut Butter Banana Pudding: Beat 1/2 cup creamy peanut butter into the cream cheese.
- Lightened-Up: Use low-fat cream cheese, 2% milk, and light whipped topping.
- Strawberry Banana Pudding: Add sliced strawberries with the bananas.
- Chocolate Banana Pudding: Use half chocolate instant pudding mix and chocolate cookies.
- Graham Cracker Version: Substitute graham crackers for the Chessmen cookies.
- Prep time: 20–25 minutes
- Chill time: at least 4 hours (overnight ideal)
- Total time: about 4.5–5 hours, mostly chilling Storage:
- Cover and refrigerate for up to 3 days. Bananas may darken slightly after day 1, but flavor remains good.
- To make more than 1 day ahead, prepare the creamy filling in advance and store separately; layer with freshly sliced bananas and cookies 3–4 hours before serving.
- Freezing is not recommended; if you must freeze, wrap tightly and freeze up to 1 month, then thaw overnight in the fridge, understanding the texture will be softer and less pretty. Tips:
- Use cold milk so the instant pudding thickens properly.
- Slice bananas right before layering and make sure they are fully covered by the cream layer to reduce browning.
- Do not overmix after adding whipped topping to keep the filling light.
- A clear glass dish shows off the layers nicely. Variations:
- Caramel Banana Pudding: Drizzle salted caramel sauce between layers.
- Peanut Butter Banana Pudding: Beat 1/2 cup creamy peanut butter into the cream cheese.
- Lightened-Up: Use low-fat cream cheese, 2% milk, and light whipped topping.
- Strawberry Banana Pudding: Add sliced strawberries with the bananas.
- Chocolate Banana Pudding: Use half chocolate instant pudding mix and chocolate cookies.
- Graham Cracker Version: Substitute graham crackers for the Chessmen cookies.
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