Updated: Sep 30, 2020
Paula Deen has a unique spin on a classic Banana Pudding recipe. She serves up a French Vanilla pudding with cream cheese that is so rich and creamy. And it's topped with Pepperidge Farm Chessman Butter cookies. You must try this one. My family has been enjoying banana pudding for years, as I am sure many of you have as well. When trying out different versions and variations through the years, the recipe that stuck with me is Paula Deen's Not Yo' Mama's Banana Pudding. She knows her banana pudding, for sure.
Prep Time30 minutes
Total Time30 minutes
2 bags (7 oz each) Pepperidge Farm Chessman Butter Cookies
6-8 bananas, sliced. I only use two Bananas
2 cups milk
1 pkg (5 oz) French Vanilla flavored Instant Pudding Mix
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 bowl (8 oz) Cool Whip, thawed
Line the bottom of a 13X9-inch pan with Chessman cookies. Layer sliced bananas on top of cookies.
In medium bowl, mix milk and pudding mix. In separate bowl, use a hand mixer to mix cream cheese and sweetened condensed milk. Stir in Cool Whip. Add cream cheese mixture to pudding and stir well.
Pour pudding mixture over bananas and top with remaining cookies. Refrigerate until ready to serve.
Tips for making Paula Deen’s Banana Pudding
Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature!
For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!
Store banana pudding covered with plastic wrap in the refrigerator.