Not Your Mama’s Banana Pudding is a rich and creamy no-bake dessert layered with Chessman cookies, fresh bananas, and a fluffy vanilla pudding filling. Cream cheese and sweetened condensed milk make the filling extra creamy, while the buttery cookies soften into a cake-like layer as the dessert chills.
I first made this after seeing Paula Deen’s famous version of banana pudding, and I understood right away why it became so popular. I brought mine to a family gathering, and the pan disappeared fast—with several people asking me for the recipe before I left.
Why I Love Not Your Mama’s Banana Pudding
About the Ingredients ⭐
- Chessmen Cookies: These buttery cookies create the top and bottom layers. Nilla Wafers can also be used.
- Bananas: Use ripe bananas that are yellow and firm rather than overly soft or brown.
- Cream Cheese: Let it soften to room temperature so it blends smoothly into the filling.
- Sweetened Condensed Milk: Adds sweetness and makes the pudding filling extra rich and creamy. Make sure you use sweetened condensed milk, not evaporated milk.
- Instant Vanilla Pudding: French vanilla adds great flavor, but regular vanilla works too. Be sure to use instant pudding, not cook-and-serve.
- Whole Milk: Gives the pudding a rich, creamy texture. Half-and-half can also be used.
- Whipped Topping: Makes the filling light and fluffy. I’d keep Cool Whip as the easy option since that matches how you actually made the recipe.
Be sure to check out the full recipe and ingredient list below
How To Make Not Your Mama’s Banana Pudding
Step 1: Line a 9×13-inch baking dish with Chessmen cookies, then layer the sliced bananas over the cookies.
Step 2: Beat the softened cream cheese and sweetened condensed milk until smooth. Mix in the instant pudding mix and milk.
Step 3: Refrigerate the pudding mixture for 5–10 minutes to let it thicken, then gently fold in the whipped topping.
Step 4: Spread the creamy pudding mixture evenly over the bananas.
Step 5: Arrange another layer of Chessmen cookies over the top.
Step 6: Cover and refrigerate for at least 2 hours before serving.
Tips I Found Helpful 💙
- Soften the cream cheese: Room-temperature cream cheese blends smoothly without leaving lumps in the pudding.
- Use instant pudding: Make sure you grab instant vanilla pudding, not cook-and-serve.
- Choose firm bananas: Ripe but firm bananas hold their shape better in the layers.
- Fold gently: Fold the whipped topping into the pudding instead of beating it to keep the filling light and fluffy.
- Give it time to chill: Refrigerate for at least 2 hours so the pudding sets and the cookies have time to soften.
- Keep it cold: Leave the banana pudding refrigerated until you’re ready to serve it. 🍌💙
Frequently Asked Questions
More Dessert Recipes I Love 💙
Not Your Mama's Banana Pudding
Ingredients
- 2 Packs Pepperidge Farms Chessman Cookies
- 4 Bananas, Peeled and Sliced
- 8 Ounces Cream Cheese, Softened
- 14 Ounces Sweetened Condensed Milk
- 1 5 Ounce Vanilla Pudding Mix
- 2 Cups Whole Milk
- 12 Ounces Refrigerated Whipped Topping
Instructions
- Line a 9x13 baking dish with 20 chessman cookies, lay the banana slices over the cookies and set aside.
- In a large mixing bowl, whip together the cream cheese with the Sweetened Condensed milk using a handheld electric mixer until fully combined and smooth.
- To the mixing bowl, add the vanilla pudding mix and milk, mix using an eclectic mixer on low until fully incorporated and smooth.
- Store the pudding mixture in the refrigerator for 5-10 minutes to allow the pudding to set up.
- Once set, gently fold in the whipped topping until incorporated and fluffy.
- Pour the pudding mixture over the cookies and bananas in the baking dish. Spread evenly and place 20 more cookies on the top.
- Cover and let set in the refrigerator for 2 hours before serving. Enjoy!
Notes
Use instant pudding, not cook-and-serve, and make sure the cream cheese is softened before mixing. Chill for at least 2 hours before serving so the filling sets and the cookies soften.
Nutrition Information:
Yield:
12Serving Size:
1 SliceAmount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 13gUnsaturated Fat: 6gCholesterol: 35mgSodium: 155mgCarbohydrates: 42gFiber: 1gSugar: 35gProtein: 6g
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The ingredients say sweetened condensed milk, the direction say evaporated milk, which one is it??