Not Yo’ Mama’s Banana Pudding (Paula Deen’s Recipe)

Paula Deen’s “Not Yo’ Mama’s Banana Pudding” has become an iconic dessert for good reason. With layers of creamy vanilla pudding, fresh bananas, tangy cream cheese, and the sweet crunch of Pepperidge Farm Chessman cookies, this banana pudding takes the classic dessert to the next level. Known for its rich, indulgent flavor and smooth texture, this recipe is perfect for any occasion—whether you’re hosting a holiday dinner, a family get-together, or simply looking for a sweet treat. The combination of flavors and textures makes it a crowd favorite, with its luscious, creamy filling contrasted against the soft bananas and crispy cookies.

Why You’ll Love This Recipe

Not Yo’ Mama’s Banana Pudding is beloved for its simplicity, yet it delivers on taste in a way that makes it feel like a decadent dessert. The cream cheese and sweetened condensed milk create a smooth, indulgent base, while the addition of instant vanilla pudding adds that familiar, comforting flavor. The key to this recipe’s success is the layering of fresh bananas and cookies, which absorb the pudding and become wonderfully soft and flavorful. The frozen whipped topping gives the dish a light, airy finish. This dessert is not only delicious but also incredibly easy to make, allowing you to prepare a show-stopping dish without spending hours in the kitchen.

Ingredients

For the Pudding:

• Pepperidge Farm Chessman cookies (2 bags, 7.25 oz each)
• Milk (2 cups)
• Instant vanilla pudding (1 box, 5.1 oz)
• Sweetened condensed milk (1 can, 14 oz)
• Cream cheese (8 oz, softened)
• Frozen whipped topping (1 container, 12 oz)
• Bananas (6–8 medium, sliced 1/2” thick)

Variations

• Nutty Banana Pudding: Add chopped nuts, such as pecans or walnuts, between the layers for a bit of crunch and extra flavor.
• Chocolate Banana Pudding: Layer in some chocolate chips or drizzle chocolate syrup over the top for a chocolatey twist on this classic.
• Caramel Banana Pudding: Add a layer of caramel sauce over the bananas for a rich, caramelized flavor that pairs beautifully with the creamy pudding.
• Vegan Version: Use dairy-free whipped topping and substitute the cream cheese and condensed milk with vegan alternatives.
• Boozy Banana Pudding: Add a tablespoon of rum or bourbon to the pudding mixture for a grown-up twist on this Southern favorite.

How to Make the Recipe

Step 1: Prepare the Pudding Base

In a large bowl, combine the milk, instant vanilla pudding mix, sweetened condensed milk, and softened cream cheese. Using a hand mixer or stand mixer, beat the mixture on low speed for a few minutes until it thickens and becomes smooth.

Step 2: Fold in the Whipped Topping

Once the pudding mixture has thickened, gently fold in the thawed whipped topping until it is fully incorporated. The whipped topping will give the pudding a light, fluffy texture.

Step 3: Layer the Pudding

In a large serving dish (such as a 9×13-inch baking dish), begin layering the ingredients. Start by placing a layer of Chessman cookies at the bottom of the dish. Next, add a layer of sliced bananas, followed by a generous portion of the pudding mixture. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Step 4: Chill the Dessert

Cover the dish with plastic wrap and refrigerate the banana pudding for at least 4 hours, or overnight. Chilling allows the flavors to meld and the cookies to soften, creating the perfect texture.

Step 5: Serve

After the pudding has chilled and set, garnish with additional whipped topping or a few extra banana slices before serving. Scoop out servings and enjoy this indulgent dessert!

Tips for Making the Recipe

• Ripeness of Bananas: Use bananas that are slightly underripe. They will hold up better in the pudding and won’t become mushy.
• Let the Pudding Set: Allow the pudding to chill for several hours or overnight to ensure that the layers set properly and the cookies soften to their best texture.
• Customize the Layers: Feel free to add extra layers of cookies or bananas for a more layered effect. Just make sure to finish with a top layer of pudding for the smoothest finish.
• Use Fresh Whipped Cream: If you want to go the extra mile, make your own whipped cream and fold it into the pudding for an even richer texture.

How to Serve

This banana pudding is delicious on its own, but it can also be served with a drizzle of caramel, a sprinkle of cinnamon, or a few extra banana slices for garnish. It’s perfect for a family meal or a potluck, and it pairs beautifully with other Southern dishes like fried chicken, barbecue, or collard greens. It can be enjoyed as a light dessert after dinner or as a sweet treat for an afternoon gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pudding will continue to thicken as it sits, making it just as delicious the next day.

Freezing

This dessert is not ideal for freezing, as the texture of the whipped topping and pudding mixture may change after being frozen. For best results, enjoy it fresh or refrigerated.

Reheating

Since this dessert is served chilled, there is no need to reheat it. Simply take it out of the refrigerator and serve directly from the dish.

FAQs

1. Can I use regular vanilla pudding instead of instant?

It’s best to use instant vanilla pudding in this recipe for the correct texture. Regular vanilla pudding requires cooking, which may alter the consistency of the dessert.

2. Can I substitute the Chessman cookies?

Yes, you can substitute the Chessman cookies with any other butter cookie, such as Nilla Wafers, for a more traditional option.

3. How long should I refrigerate the banana pudding?

For the best results, refrigerate the pudding for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the cookies to soften.

4. Can I make this recipe without cream cheese?

While the cream cheese adds a rich, tangy flavor to the pudding, you can omit it for a simpler version, though the texture may be slightly different.

5. How many servings does this recipe make?

This recipe typically serves 10-12 people, depending on portion size.

6. Can I make this banana pudding in advance?

Yes, this dessert is perfect for making ahead of time. It needs time to chill in the refrigerator, and the flavors improve with time.

7. Can I use a different type of whipped topping?

If you prefer, you can use homemade whipped cream instead of frozen whipped topping for a fresher, creamier texture.

8. How do I prevent the bananas from turning brown?

To prevent browning, use bananas that are slightly underripe and layer them just before serving. You can also lightly coat the banana slices with lemon juice to slow down the browning process.

9. Can I add other fruits to this banana pudding?

Yes, you can add other fruits such as strawberries, blueberries, or peaches, but be mindful that bananas are the star of this dessert.

10. How can I make this dessert sweeter?

If you prefer a sweeter pudding, you can increase the amount of sweetened condensed milk or add an extra layer of sugar to the pudding mix.

Conclusion

Not Yo’ Mama’s Banana Pudding is a Southern classic that brings together creamy pudding, fresh bananas, and the perfect combination of sweetness and texture. Paula Deen’s recipe has stood the test of time for its deliciousness and simplicity. Whether served at a family gathering or as an after-dinner treat, this banana pudding will be the highlight of any meal. Its irresistible layers and comforting flavors make it a dessert that everyone will love and ask for seconds.

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