Sandra This Paula Deen Not Yo Mama’s Banana Pudding Recipe is a creamy and easy recipe, which is made with cream cheese and Chessmen cookies. It’s the ultimate comfort food recipe, ready in about 20 minutes plus chilling time.
Paula Deen Not Yo Mama’s Banana Pudding Recipe Ingredients
- 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups milk
- 1 (5-oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags Chessmen cookies
How To Make Paula Deen Not Yo Mama’s Banana Pudding
- Layer the base: Line the bottom of a 13x9x2-inch dish with a single layer using one bag of the Chessmen cookies. Arrange the sliced bananas in an even layer over the cookies.
- Make the pudding mixture: In a medium bowl, combine the milk and instant pudding mix. Beat with a handheld electric mixer for about 2 minutes, until it begins to thicken.
- Make the cream cheese mixture: In a separate large bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and free of lumps.
- Combine the mixtures: Gently fold the whipped topping into the cream cheese mixture. Then, add this entire mixture to the pudding mixture, stirring until everything is well blended and uniform in color.
- Assemble the pudding: Pour the combined pudding mixture evenly over the cookies and bananas in the dish. Arrange the remaining bag of cookies on top of the pudding layer.
- Chill and serve: Cover the dish with plastic wrap and refrigerate until ready to serve, preferably for at least 4 hours to allow the cookies to soften and the flavors to meld.
Recipe Tips
- How do I keep my bananas from turning brown? To prevent browning, you can gently toss the banana slices in a small amount of lemon juice before layering them in the dish. This won’t affect the final taste.
- How do I get the smoothest filling? Make sure your cream cheese is fully softened to room temperature before you start. This is the key to avoiding lumps when you mix it with the condensed milk.
- Can I make this ahead of time? Yes, this dessert is perfect for making ahead. It needs at least 4 hours to chill and set properly, but it’s even better if you let it sit overnight in the refrigerator.
- What are the best cookies to use? The signature of this recipe is Pepperidge Farm Chessmen cookies. Their buttery flavor and firm texture are perfect. If you can’t find them, any firm butter cookie or vanilla wafer will work as a substitute.
Variations and Substitutions
While the classic recipe is famous for a reason, you can try these variations:
- Different Cookies: Vanilla wafers are a traditional choice if you can’t find Chessmen.
- Add a Drizzle: A light drizzle of caramel sauce over the top layer of cookies adds another layer of decadence.
- Toasted Coconut: Sprinkle toasted coconut flakes on top for extra flavor and texture.
How To Store Banana Pudding
Refrigerate: Cover the pudding tightly with plastic wrap and store it in the refrigerator. It will keep for up to 3 days, although the cookies will continue to soften over time. Freeze: Freezing is not recommended for this recipe, as the texture of the pudding and bananas will become watery and unpleasant upon thawing.
Banana Pudding Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 22g
- Saturated Fat: 12g
- Sodium: 400mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the frozen whipped topping with about 3 cups of homemade sweetened whipped cream. It will make the pudding even richer.
This can happen if you don’t use instant pudding mix (cook-and-serve will not work) or if the pudding isn’t chilled for long enough to fully set. Ensure you’re using the correct pudding type and give it at least 4 hours in the refrigerator.
French vanilla is classic, but banana cream or vanilla pudding would also be delicious choices that work well with the other flavors in the recipe.
Try More Recipes:
Paula Deen Not Yo Mama’s Banana Pudding Recipe
Description
An iconic, rich, and creamy layered banana pudding made with cream cheese, vanilla pudding, fresh bananas, and buttery Chessmen cookies.
Ingredients
Instructions
- Line the bottom of a 13×9-inch dish with one bag of Chessmen cookies, then top with a layer of sliced bananas.
- In one bowl, beat the milk and instant pudding mix until it thickens.
- In another bowl, beat the softened cream cheese and condensed milk until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Combine the cream cheese mixture and the pudding mixture, stirring until well blended.
- Pour the final mixture over the bananas and cookies in the dish.
- Top with the remaining bag of cookies and refrigerate for at least 4 hours before serving.
Notes
- For the smoothest filling, ensure the cream cheese is at room temperature before mixing.
- This dessert is best made ahead, as it needs several hours to chill and allow the cookies to soften.
- Pepperidge Farm Chessmen cookies are the signature ingredient, but vanilla wafers can be substituted.
- To prevent bananas from browning, toss them with a little lemon juice before layering.
