Not Yo’ Mama’s Banana Pudding

Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to try it!

I’ve been known to serve a Paula dish or two and this one has got to be one of my faves! It’s got a wonderful, rich, creamy flavor that everyone in your family is sure to love! I served it to my daycare kids today and they were asking for seconds by the time I had scooped myself out a piece.


  • 2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
  • 2 cups milk
  • 1 (5.1 ounce) box instant vanilla pudding
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-ounce ) package cream cheese, softened at room temperature
  • 1 (12-ounce) container frozen whipped topping, thawed
  • 6 – 8 medium bananas (sliced ½” thick)*

How To Make Not Yo’ Mama’s Banana Pudding

  1. In a large mixing bowl, using electric hand mixer, combine milk and instant pudding mix.  Mix on low speed until combined and thickened, about two minutes.
  2. In a separate large mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat together on medium-high speed until no lumps remains and mixture is smooth.
  3. Gently fold in the Cool Whip, using a rubber spatula, just until combined.
  4. Transfer to the bowl with the pudding and stir gently until completely combined.
  5. Line the bottom of a 9×13-inch casserole dish with 1 bag of the cookies.
  6. Top with sliced bananas in an even layer.
  7. Next, top the bananas with the whipped cream mixture and smooth out even with a rubber spatula.
  8. Lastly, lay out the second bag of Chessmen cookies.
  9. Cover dish with plastic wrap and refrigerate at least 3 hours (overnight is even better!)
  10. Scoop the banana pudding onto serving plates and enjoy!

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