Paula Deen’s Not Your Mother’s Banana Pudding

by
Delicious bowl of Paula Deen's banana pudding with creamy layers and bananas
Jump to Recipe

why make this recipe

Paula Deen’s Not Your Mother’s Banana Pudding is a delightful twist on a classic dessert. It’s easy to prepare and always brings a smile to everyone’s face. With layers of creamy goodness, fresh bananas, and delicious cookies, this pudding is perfect for any occasion. Whether you’re hosting a family gathering or just crave something sweet, this banana pudding is sure to impress.

how to make Paula Deen’s Not Your Mother’s Banana Pudding

Ingredients:

  • 14 oz sweetened condensed milk
  • 12 oz Cool Whip
  • 2 bags Chessman cookies
  • 6 bananas (sliced)
  • 2 cups whole milk
  • 1 box French vanilla pudding mix (5 oz, instant)
  • 8 oz cream cheese (softened)

Directions:

  1. Line a 9×13-inch pan with 1 bag of cookies and top with sliced bananas.
  2. In a bowl, whisk together the pudding mix and milk. Set aside.
  3. In another bowl, use a handheld mixer to beat the cream cheese and sweetened condensed milk until smooth.
  4. Fold the Cool Whip into the cream cheese mixture.
  5. Fold the cream cheese mixture into the pudding mixture and spread evenly over the bananas.
  6. Cover with the second bag of cookies and refrigerate for 1 hour, or up to overnight.

how to serve Paula Deen’s Not Your Mother’s Banana Pudding

Serve this delicious banana pudding chilled. You can scoop it out into bowls or serve it straight from the pan. It makes a great dessert after dinner or a sweet treat for lunch. Add a few extra banana slices or cookie crumbles on top for a special touch.

how to store Paula Deen’s Not Your Mother’s Banana Pudding

Keep the banana pudding covered in the refrigerator. It can stay fresh for up to three days. If you want to prepare it ahead of time, this dessert tastes even better the longer it sits, as the flavors meld together.

tips to make Paula Deen’s Not Your Mother’s Banana Pudding

  1. Make sure your cream cheese is softened before mixing. This will help create a smooth texture.
  2. Use ripe bananas for better flavor and sweetness.
  3. For an extra crunch, you can sprinkle some crushed cookies on top before serving.
  4. If you want a little more flavor, try adding a teaspoon of vanilla extract to the cream cheese mixture.

variation

You can customize this banana pudding by using different types of cookies. Try using vanilla wafers or even chocolate cookies for a unique twist. You can also add layers of strawberries or other fruits for a colorful variation.

FAQs

1. Can I make this banana pudding in advance?
Yes! You can make this pudding a day ahead of time. Just keep it covered in the fridge to allow the flavors to develop.

2. What can I use instead of Cool Whip?
If you prefer, you can make your own whipped cream using heavy cream and sugar instead of using Cool Whip.

3. Can I freeze the banana pudding?
It’s best not to freeze banana pudding, as the bananas and cream may change texture and become watery when thawed. Enjoy it fresh!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paula Deen's Not Your Mother's Banana Pudding

Paula Deen’s Not Your Mother’s Banana Pudding

Print Recipe

A delightful twist on a classic dessert with layers of creamy goodness, fresh bananas, and cookies.

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 14 oz sweetened condensed milk
  • 12 oz Cool Whip
  • 2 bags Chessman cookies
  • 6 bananas, sliced
  • 2 cups whole milk
  • 1 box French vanilla pudding mix (5 oz, instant)
  • 8 oz cream cheese, softened

Instructions

  1. Line a 9×13-inch pan with 1 bag of cookies and top with sliced bananas.
  2. In a bowl, whisk together the pudding mix and milk. Set aside.
  3. In another bowl, use a handheld mixer to beat the cream cheese and sweetened condensed milk until smooth.
  4. Fold the Cool Whip into the cream cheese mixture.
  5. Fold the cream cheese mixture into the pudding mixture and spread evenly over the bananas.
  6. Cover with the second bag of cookies and refrigerate for 1 hour, or up to overnight.

Notes

Serve chilled, add extra banana slices or cookie crumbles on top for a special touch.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Refrigerating
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: banana pudding, dessert, Paula Deen

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!