Rich, creamy, and full of Southern charm, Not Yo’ Mama’s Banana Pudding is the kind of dessert that turns heads at every gathering. This no-bake classic blends nostalgia with indulgent layers of flavor.
With silky French vanilla pudding, layers of ripe bananas, and those iconic Chessmen cookies, this beloved Paula Deen twist on traditional banana pudding is impossible to resist.
The Star Ingredients in Not Yo’ Mama’s Banana Pudding
- Chessmen cookies – Buttery and crisp, these elevate the dessert from classic to unforgettable. They bring texture and charm to every bite.
- Bananas – Perfectly ripe slices add fresh sweetness and that essential tropical flair.
- Instant French vanilla pudding – A shortcut with major payoff, it delivers creamy depth with minimal effort.
- Cream cheese – This brings richness and a slight tang that balances all the sweetness beautifully.
- Sweetened condensed milk – Adds decadence and body to the creamy filling.
- Frozen whipped topping – Lightens the mixture, making it ultra-smooth and dreamy.
- Milk – Helps blend everything together for the perfect pudding consistency.
Whipping It Up: How to Make Not Yo’ Mama’s Banana Pudding
Start by lining your dish with a single layer of Chessmen cookies, then top with freshly sliced bananas.
Whip the pudding mix with cold milk until thickened. In a separate bowl, beat cream cheese and sweetened condensed milk until silky. Gently fold in the thawed whipped topping.
Combine both mixtures, then pour the luscious blend over your bananas and cookies. Finish it off with a final layer of Chessmen cookies on top. Chill in the fridge until set and ready to serve.
Sweet Tips for the Perfect Banana Pudding
Let your bananas be ripe but not mushy—bright yellow with minimal browning offers the best balance of sweetness and texture. Don’t skip softening the cream cheese; a smooth blend makes a huge difference in texture.
For extra depth, try folding in a teaspoon of vanilla extract or a sprinkle of cinnamon into the pudding mix. Want it even more indulgent? Layer in a drizzle of caramel between the bananas and cream for a rich twist.
Chill Out: Storing Your Banana Pudding
This pudding keeps well for up to 3 days in the fridge when covered tightly. The cookies will soften over time, creating that iconic layered texture. For best results, assemble just a few hours before serving.
Freezing is not ideal due to the bananas and whipped topping, which can become watery. But leftovers can be enjoyed straight from the fridge with zero compromise in flavor or nostalgia.
Not Yo’ Mama’s Banana Pudding
Ingredients
- 2 cups whole milk
- 6 to 8 ripe bananas sliced
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 5-ounce box instant French vanilla pudding mix
- 1 12-ounce container frozen whipped topping, thawed, or an equal quantity of sweetened whipped cream
- 2 bags Chessmen cookies
Instructions
- Arrange one package of Chessmen cookies evenly across the base of a 13x9x2-inch dish, then layer the banana slices over the cookies. In a mixing bowl, combine the pudding mix with the milk and beat thoroughly using a handheld electric mixer until well blended. In a separate bowl, beat together the cream cheese and sweetened condensed milk until the mixture is smooth and creamy. Gently fold the whipped topping into the cream cheese blend. Combine this with the prepared pudding mixture and stir until uniformly incorporated. Pour the resulting mixture over the banana and cookie layers in the dish. Top with the remaining bag of cookies. Cover and refrigerate until chilled and ready to serve.
