The Best Banana Pudding Ever!
I have tried many other banana pudding recipes and nothing comes close to Paula Deen’s Not Yo’ Mama’s Banana Pudding. My grandma’s classic banana pudding recipe is delicious, but this one takes the traditional banana pudding recipe to the next level. It’s pretty much my favorite dessert and I love that it’s so quick and easy to make. It’s a go-to for family gatherings, potlucks and barbecues and it’s always the star of the show. There’s never a bite left! And my kids beg to lick the dish clean!
The whole dessert is no bake, which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!
Ingredients
2 bags Pepperidge Farm Chessmen cookies, 20 cookies for the bottom layer and 20 cookies for the top layer (pictured are the spring version)*
4-6 bananas sliced (I used 5 bananas)
2 cups milk (I used unsweetened vanilla almond milk)
1 (5-ounce) box INSTANT French vanilla pudding
1 (8-ounce) package cream cheese, softened (I used lite cream cheese)
1 (14-ounce) can sweetened condensed milk (fat free will work)
1 (8-ounce) container whipped topping (I used lite Cool Whip)
Instructions
Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top
line dish with cookies and then banana slices
In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.
The whole dessert is no bake, which means you don’t have to heat up your oven at all for this one, but you still get a delicious dessert. Perfect for those hot summer days!
Ingredients
2 bags Pepperidge Farm Chessmen cookies, 20 cookies for the bottom layer and 20 cookies for the top layer (pictured are the spring version)*
4-6 bananas sliced (I used 5 bananas)
2 cups milk (I used unsweetened vanilla almond milk)
1 (5-ounce) box INSTANT French vanilla pudding
1 (8-ounce) package cream cheese, softened (I used lite cream cheese)
1 (14-ounce) can sweetened condensed milk (fat free will work)
1 (8-ounce) container whipped topping (I used lite Cool Whip)
Instructions
Line the bottom of a 9x13 inch dish with cookies and layer banana slices on top
line dish with cookies and then banana slices
In medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer, stand mixer or whisk.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. (I used my stand mixer for all ingredient combining)
Pour the mixture over the cookies and banana slices. Top with additional banana slices and cookies. Refrigerate about 2-3 hours and until ready to serve.
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