Mama’s Banana Pudding

Paula Deen’s “Not Yo’ Mama’s Banana Pudding
The title of this recipe is so fitting! This is the best banana pudding I’ve ever had! Ever!

I’ve been wanting to make Banana Pudding, I guess I just didn’t find the time to do it. I kept this recipe for when the day comes that I’m finally making banana pudding and I’m glad I did because now, yes today, with my daughter all smile and her eyes twinkling with excitement, finally we will be making the Not Yo’ Mama’s Banana Pudding.

All I can say is it is way to easy to make and yes, it’s delicious! My daughter loves it and so do I! All the time that I attempted to do it and just said Nah, and now that I finally did it. I’m impressed and will make it again for sure. I can’t wait to bring some to the office, I’m sure they’ll go crazy. They know how much I wanted to make this since.

If you love banana pudding like I do, this recipe is a MUST for you to try.  I’ve made it for housewarming parties, cookouts, work functions, etc. and have never brought home any leftovers.  People have literally grabbed extra cookies and scraped the dish clean. I would be one of those people.  No shame!

The South is steeped in a list of tradition and our recipes are high on that list.  In the past, there was no way would I have used instant pudding mix in my banana pudding. “Instant?? Bless your heart.  It’s Grandma Peggy’s homemade recipe or nothing!”  But when a friend requested banana pudding a few hours before we were going over for supper, I found Miss Dean’s quick recipe, gave it a try and have never gone back! Sorry, Grandma Peggy.  This stuff is like dreamy, creamy, crack with bananas.  It is that good, Y’all.


How do you keep bananas from turning in banana pudding?

Traditional recipes usually involve covering the pudding with meringue or whipped cream, which seals the top and keeps the bananas from being exposed to air. The custard also helps protect the bananas.

Is it best to make the banana pudding the day before?

No. However, you can use a large spoon or whisk to mix the ingredients. Be sure to give the cream cheese time to soften at room temperature. This is essential when mixing cream cheese with sweetened condensed milk! For best results, let the banana pudding cool for at least 4 hours, overnight is best!

How can I improve the taste of the pudding?
Use evaporated milk

Replace regular milk with a can of evaporated milk for a creamier, more decadent pudding. Not only does this give a luxurious texture, but it greatly improves the flavor of a pudding mix. For a tropical twist, use canned coconut milk.

Should banana pudding be covered in the refrigerator?

You can make banana pudding the day before and even before. But only if you take steps to prevent the bananas from turning brown, use the right cookie and cover the pudding with plastic wrap before refrigerating in an airtight container.


2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

How To Make it

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- 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.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

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