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Paula Deen’s Banana Pudding Recipe

Paula Deen’s Banana Pudding

A rich, ultra-creamy, no-bake Southern banana pudding layered with cookies, fresh bananas, and a silky vanilla pudding–cream cheese filling, inspired by Paula Deen’s famous potluck dessert.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American, Southern
Servings 12 servings

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.

Notes

Storage: Cover and refrigerate for 2–3 days for best quality; bananas will gradually soften and may darken. Do not freeze, as the bananas and whipped topping do not thaw well.
Variations: Use classic vanilla wafers instead of Chessmen cookies for a traditional Southern banana pudding. For a chocolate twist, use chocolate instant pudding and finish with shaved dark chocolate. For a lighter version, you can use reduced-fat cream cheese, 2% milk, and light whipped topping.
Tips: Slice bananas about 1/4 inch thick so they hold their texture in the layers. Make sure the cream cheese is fully softened to avoid lumps. Allow enough chill time—the dessert improves significantly after resting several hours or overnight.
Keyword Banana Pudding, No-Bake Dessert, Paula Deen Banana Pudding, Potluck Dessert, Pudding with Cookies, Southern Dessert
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