Paula Deen’s Banana Pudding Recipe
Creamy, dreamy, and loaded with fresh bananas and cookies, Paula Deen’s Banana Pudding Recipe is the easy no-bake Southern dessert you’ll be making again and again.
If you grew up in the South—or even just watched a lot of Food Network—you probably already know that a good banana pudding recipe is almost a love language. This version, inspired by the famous Paula Deen banana pudding that’s been passed around potlucks and church suppers for years, is rich, creamy, and wonderfully nostalgic. It’s a layered banana pudding with cookies, a silky vanilla pudding mixture, and a fluffy whipped topping that tastes like banana custard pudding without any fuss.
I’m a 50-year-old mom and grandma, and I can tell you: this is the dessert I bring when I really want to hear, “Who made the banana pudding?” It’s a no bake banana pudding, which means no heating up the kitchen, and it comes together fast with instant vanilla pudding, cream cheese, and sweetened condensed milk for that classic banana pudding flavor everyone loves.
You’ll find this homemade banana pudding on my Easter table, at Fourth of July cookouts, and right alongside the pumpkin pie at Thanksgiving. It’s one of those Southern dessert recipes that never feels out of place—comfort food dessert at its finest.
Why You’ll Love This Recipe
- No oven needed – This is a true no-bake banana pudding, perfect for hot summer days or busy holidays.
- Crowd-pleasing Southern classic – It tastes like old fashioned banana pudding your grandma made, with a little Paula Deen flair.
- Make-ahead friendly – Gets better after chilling, so you can prep it the night before stress-free.
- Ultra creamy texture – The combo of cream cheese, instant vanilla pudding, and whipped topping makes a rich banana pudding that’s silky and smooth.
- Simple pantry ingredients – Uses easy-to-find items like vanilla pudding mix, vanilla wafers or cookies, and ripe bananas.
- Family-friendly sweetness – Sweet, but not too heavy; even kids who “don’t like pudding” usually go back for seconds.
- Flexible with cookies – Works with Chessmen cookies or classic vanilla wafer banana pudding style.
- Perfect for potlucks and parties – Serves a crowd and transports well in a 9×13 pan or trifle dish.
- Beginner-friendly – No fancy cooking skills needed; if you can whisk and layer, you’re good.
Ingredients
This Paula Deen’s Banana Pudding Recipe uses simple ingredients, but each one matters for that creamy, decadent texture.
Pudding Layer
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2 cups cold whole milk
Cold milk helps the instant pudding thicken properly. Whole milk gives the creamiest result, but 2% works in a pinch. -
1 (5.1 oz) box instant vanilla or French vanilla pudding mix
Use instant pudding, not cook-and-serve. French vanilla gives a deeper flavor, but regular vanilla pudding is just fine. -
1 (8 oz) block cream cheese, softened to room temperature
Full-fat cream cheese gives the best texture. Let it soften so it beats smooth without lumps. -
1 (14 oz) can sweetened condensed milk
This is what makes the banana custard pudding so lush and sweet. Don’t swap it with evaporated milk—totally different product. -
1 (12 oz) container frozen whipped topping (like Cool Whip), thawed
You’ll fold part of this into the filling and spread the rest on top. Thaw in the fridge for a few hours. -
1 teaspoon pure vanilla extract (optional but lovely)
Deepens the vanilla flavor in the pudding mixture. -
Pinch of kosher salt (optional)
Just a pinch helps balance the sweetness.
Cookie & Banana Layers
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2 packages Pepperidge Farm Chessmen cookies OR about 1 (11–12 oz) box vanilla wafers
Paula Deen’s version uses Chessmen, but classic Nilla wafers make an amazing old fashioned banana pudding too. -
5–6 medium ripe bananas, sliced
You want bananas that are yellow with a few brown spots—sweet and soft, but not mushy. Very green bananas will taste bland. -
1–2 teaspoons lemon juice (optional, for tossing with bananas)
Helps slow browning, especially if you’re making this a day ahead.
Servings & Timing
- Yield: About 12 servings (in a 9×13-inch dish)
- Prep Time: 20 minutes
- Chill Time: 4 hours (up to overnight for best flavor)
- Total Time: About 4 hours 20 minutes
You can serve it after 2 hours if you’re in a hurry, but the cookies soften and the flavors blend better after a longer chill.
Directions
Let me walk you through this easy banana pudding recipe step-by-step. It’s simple, but a few little tricks keep it extra creamy.
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Prepare your pan.
Grab a 9×13-inch baking dish (glass or ceramic both work) and set it aside. If you’re using this as a showpiece dessert, a trifle bowl makes beautiful layers. -
Beat the cream cheese.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Scrape the sides as you go—this helps avoid little lumps in your pudding later. -
Add condensed milk and vanilla.
Pour in the sweetened condensed milk, vanilla extract, and a pinch of salt. Beat again until the mixture is silky and fully combined. It should look glossy and smooth. -
Mix the instant pudding.
In a separate bowl, whisk the cold milk and instant vanilla pudding mix together for about 2 minutes, until it thickens slightly. It will continue to set as it stands, so don’t stress if it feels a bit loose. -
Combine pudding with cream cheese mixture.
Gently pour the pudding mixture into the cream cheese mixture. Beat on low speed or whisk by hand until everything is fully blended and smooth. If you see any lumps, keep whisking—they’ll usually smooth out. -
Fold in whipped topping.
Add about two-thirds of the whipped topping to the bowl and fold with a spatula until just combined. You want it light and airy, so don’t stir too hard. Save the remaining third for the top layer. -
Layer cookies on the bottom.
Arrange one full layer of Chessmen cookies or vanilla wafers across the bottom of your dish. It’s okay if they overlap a little. Cover as much surface as you can—this will be the “crust.” -
Add the bananas.
Slice your bananas just before layering so they stay fresh-looking. If making ahead, gently toss the slices in a teaspoon or two of lemon juice. Spread the banana slices evenly over the cookie layer. -
Spread the pudding mixture.
Pour the creamy banana pudding mixture over the bananas. Use an offset spatula or the back of a spoon to spread it into an even layer, nudging it into the corners. -
Top with remaining whipped topping.
Spread the reserved whipped topping over the pudding in a smooth, even layer. This gives that pretty, cloud-like finish. -
Add the final cookie layer.
Arrange another layer of Chessmen cookies (or vanilla wafers) on top. If you’re using wafers, you can stand some up around the edges for a cute, old school banana pudding look. -
Chill until set.
Cover the dish tightly with plastic wrap and chill for at least 4 hours, or overnight. The longer it chills, the softer the cookies become and the more “classic” the texture feels. -
Serve and enjoy.
Slice into squares or scoop with a big spoon. Serve cold, and don’t be surprised when people quietly come back to the pan for seconds.
Fun Twists & Variations
You know what? Once you’ve made this Paula Deen dessert once, you’ll start dreaming up your own versions. Here are some ideas to get you started:
- Classic Vanilla Wafer Banana Pudding: Use Nilla wafers for both cookie layers for that traditional Southern banana pudding vibe.
- Chocolate Banana Pudding: Swap vanilla pudding for chocolate instant pudding and shave a little dark chocolate on top.
- Peanut Butter Banana Pudding: Whisk ¼ cup creamy peanut butter into the cream cheese mixture for a rich, Elvis-approved twist.
- Lighter Banana Pudding: Use reduced-fat cream cheese, 2% milk, and light whipped topping; it’ll be a bit less rich but still creamy.
- Caramel Banana Pudding: Drizzle store-bought caramel sauce lightly between layers and on top just before serving.
- Mini Banana Pudding Cups: Layer the pudding, cookies, and bananas into mason jars or clear cups for cute, portable desserts.
Storage & Make-Ahead Tips
One of the reasons this creamy banana pudding is a go-to for me is that it stores so well.
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Refrigeration:
Cover the dish tightly with plastic wrap or a lid and refrigerate. It’s best eaten within 2–3 days; after that the bananas soften more and can darken. -
Freezing:
I don’t recommend freezing this dessert. The bananas and whipped topping change texture and it can turn icy and grainy. -
Make-ahead tips:
- For the best texture, make the pudding the night before serving.
- If prepping more than 24 hours ahead, add the top cookie layer closer to serving time so it doesn’t get too soft.
- Worried about browning bananas? Toss slices with a little lemon juice or even pineapple juice—they’ll hold their color better.
-
Leftovers:
Store any leftovers covered in the fridge. Serve cold straight from the dish—no reheating needed.
Notes from My Kitchen
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Banana thickness matters.
If you slice the bananas too thin, they can disappear into the pudding. I like slices about ¼-inch thick for noticeable layers. -
Softening the cream cheese is key.
If your cream cheese is still chilly, you’ll get little lumps in the pudding. Let it sit at room temperature for 30–45 minutes or soften gently in the microwave on low power. -
Don’t skimp on chilling time.
The magic of this Southern banana pudding happens while it rests—cookies soften, flavors blend, and the pudding firms up. -
Sweetness check.
This is a rich banana pudding, but if you prefer a little less sweetness, you can use a slightly smaller drizzle of condensed milk (about 12 oz instead of the full can) and taste as you go. -
Serving for a party.
If you want extra flair, garnish with crushed cookies and a few banana slices right before serving. Just don’t add bananas on top too early or they’ll brown. -
Want more Southern dessert recipes?
This pairs wonderfully with peach cobbler, pecan pie, or a simple pound cake if you’re putting together a full dessert table.
FAQs
1. Can I make Paula Deen’s Banana Pudding Recipe a day ahead?
Yes, and honestly, it’s even better that way. Make it up to 24 hours ahead and keep it chilled; just wait to add any banana slices on top until right before serving.
2. How do I keep the bananas from turning brown?
Toss banana slices lightly with lemon juice or pineapple juice before layering, and make sure the pudding mixture covers them well so less air hits the fruit.
3. Can I use homemade whipped cream instead of frozen whipped topping?
You can. Whip about 3 cups of heavy cream with a little sugar and vanilla until medium peaks form, then use it in place of the whipped topping—but know it will be softer and best eaten within 24 hours.
4. What if I only have cook-and-serve pudding mix?
Cook-and-serve won’t work the same way in this no bake banana pudding. You really want instant vanilla pudding so the filling sets up cold and stays smooth.
5. Can I make this banana pudding gluten-free?
Yes—use gluten-free vanilla cookies or wafers, and double-check that your pudding mix is labeled gluten-free.
6. My pudding is runny. What went wrong?
Usually this happens if the milk wasn’t cold, the pudding wasn’t whisked long enough, or it didn’t chill long enough. Give it more time in the fridge and it often thickens up.
7. Can I cut the recipe in half?
Absolutely. Use an 8×8-inch dish and halve all the ingredients; it’s perfect for smaller families or when you don’t want a ton of leftovers.
8. Is this banana pudding very sweet?
It’s definitely a sweet, comfort food dessert, but the cream cheese adds a bit of tang that keeps it from being too sugary. If you’re sensitive to sweetness, you can reduce the condensed milk slightly.
Conclusion
Paula Deen’s Banana Pudding Recipe is one of those desserts that feels like a hug in a dish—creamy, comforting, and full of that classic Southern banana pudding charm. With its easy, no-bake method and layers of cookies, bananas, and silky vanilla pudding, it’s a homemade banana pudding you can pull together on a weeknight but still proudly serve at a holiday table.
If you make this, I’d love to hear how it goes—tell me in the comments what cookies you used, and whether your crew prefers Chessmen or vanilla wafers. And if you’re craving more nostalgic Southern sweets, stick around and try another comforting dessert next; there’s always room for something sweet.
Paula Deen’s Banana Pudding
Ingredients
- 2 cups cold whole milk 2% milk works in a pinch
- 1 box (5.1 oz) instant vanilla or French vanilla pudding mix instant, not cook-and-serve
- 8 oz cream cheese softened to room temperature, full-fat preferred
- 14 oz sweetened condensed milk do not substitute evaporated milk
- 12 oz frozen whipped topping like Cool Whip, thawed; divided (about 2/3 for filling, 1/3 for topping)
- 1 teaspoon pure vanilla extract optional, for deeper vanilla flavor
- 1 pinch kosher salt optional, to balance sweetness
- 2 packages Pepperidge Farm Chessmen cookies or about 1 (11–12 oz) box vanilla wafers, divided for layers
- 5-6 medium ripe bananas sliced; yellow with a few brown spots
- 1-2 teaspoons lemon juice optional, for tossing with bananas to slow browning
Instructions
- Set out a 9×13-inch baking dish (glass or ceramic). If you prefer a showy presentation, you can also use a large trifle bowl instead.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until very smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed to remove any lumps.8 oz cream cheese
- Add the sweetened condensed milk, vanilla extract (if using), and a pinch of kosher salt to the cream cheese. Beat again until the mixture is silky, glossy, and completely combined.14 oz sweetened condensed milk, 1 teaspoon pure vanilla extract, 1 pinch kosher salt
- In a separate bowl, whisk the cold milk and instant vanilla pudding mix together for about 2 minutes, until it thickens slightly. It will continue to set as it stands.2 cups cold whole milk, 1 box (5.1 oz) instant vanilla or French vanilla pudding mix
- Gently pour the pudding mixture into the cream cheese mixture. Beat on low speed or whisk by hand until fully blended and smooth, with no visible lumps.
- Add about two-thirds of the thawed whipped topping to the bowl and fold it in gently with a spatula until just combined and light. Reserve the remaining third of the whipped topping for the final layer.12 oz frozen whipped topping
- Arrange a single, even layer of Chessmen cookies or vanilla wafers across the bottom of the 9×13-inch dish, covering as much surface area as possible. Slight overlapping is fine.2 packages Pepperidge Farm Chessmen cookies
- Slice the bananas just before using. If making the dessert ahead, gently toss the slices with 1–2 teaspoons of lemon juice to help prevent browning. Spread the banana slices evenly over the cookie layer.5-6 medium ripe bananas, 1-2 teaspoons lemon juice
- Pour the creamy pudding mixture over the banana layer. Use a spatula to spread it into an even layer, making sure to nudge it into the corners and fully cover the bananas.
- Spread the reserved whipped topping over the pudding in a smooth, even layer to create a fluffy top.12 oz frozen whipped topping
- Arrange another layer of Chessmen cookies or vanilla wafers on top of the whipped topping. If using wafers, you can stand some around the edges for a classic banana pudding look.2 packages Pepperidge Farm Chessmen cookies
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight. The longer it chills, the softer the cookies become and the more the flavors meld.
- Slice into squares or scoop with a large spoon and serve cold. Garnish with extra cookie crumbs and fresh banana slices right before serving if desired.
