Paula Deen’s famous banana pudding is rich, creamy, and layered with sweet bananas, Chessmen cookies, and a smooth pudding filling made with cream cheese and sweetened condensed milk. It is not the old-fashioned banana pudding many people grew up with, but it has become a classic for a reason.
This dessert is cool, creamy, easy to assemble, and perfect for potlucks, holidays, family dinners, and summer gatherings. If you love layered no-bake desserts, this banana pudding is a must-try.
Why You’ll Love This Banana Pudding
This recipe is simple, sweet, and incredibly creamy. The cream cheese gives the filling a rich texture, while the sweetened condensed milk adds extra sweetness and smoothness.
The Chessmen cookies make this dessert look beautiful and add a buttery cookie flavor that pairs perfectly with bananas and vanilla pudding.
Best of all, it is a make-ahead dessert. The longer it chills, the softer the cookies become and the better the flavors blend together.
Ingredients
- 1 container frozen whipped topping, thawed, 12 oz
- 1 can sweetened condensed milk, 14 oz
- 1 package cream cheese, softened, 8 oz
- 2 cups milk
- 1 box instant French vanilla pudding mix, 5.1 oz
- 6 to 8 bananas, sliced
- 2 bags Pepperidge Farm Chessmen cookies, 7.25 oz each
Instructions
Step 1: Prepare the Baking Dish
Line the bottom of a 13×9-inch baking dish with one layer of Chessmen cookies.
Slice the bananas and arrange them evenly over the cookies.
Step 2: Mix the Cream Cheese and Condensed Milk
In a large mixing bowl, combine the softened cream cheese and sweetened condensed milk.
Beat until the mixture is smooth and creamy, with no lumps remaining.
Step 3: Prepare the Pudding
In a separate bowl, combine the milk and instant French vanilla pudding mix.
Whisk for about 1 minute, or until the pudding mixture is smooth and begins to thicken.
Step 4: Combine the Filling
Add the pudding mixture to the cream cheese mixture.
Mix until everything is fully combined and smooth.
Step 5: Fold in the Whipped Topping
Add the thawed whipped topping to the pudding mixture.
Gently fold it in until the filling is light, fluffy, and evenly combined.
Step 6: Assemble the Banana Pudding
Pour the creamy pudding mixture over the bananas and cookies in the baking dish.
Spread it evenly with a spatula so the bananas are fully covered.
Step 7: Add the Top Cookie Layer
Place the remaining Chessmen cookies on top of the pudding layer.
Arrange them neatly for a pretty finished look.
Step 8: Chill Before Serving
Cover the dish and refrigerate for at least 4 hours before serving.
For the best flavor and texture, chill overnight. This gives the cookies time to soften and the layers time to set.
Tips for the Best Banana Pudding
Use ripe bananas that are yellow with a few small brown spots. They will be sweet and flavorful without being too mushy.
Make sure the cream cheese is fully softened before mixing. This helps create a smooth filling.
Do not skip the chilling time. The dessert needs time to set and the cookies need time to soften.
For clean slices, use a sharp spatula and serve the pudding well chilled.
Optional Add-Ins
You can add extra crushed cookies between the layers for more texture.
For a stronger banana flavor, add a layer of banana slices in the middle of the pudding mixture.
You can also drizzle caramel sauce over the top before serving for a richer dessert.
Storage
Store leftover banana pudding covered in the refrigerator for up to 3 days.
Because this dessert contains fresh bananas, it is best enjoyed within the first 1 to 2 days for the freshest flavor and appearance.
Freezing is not recommended, as the bananas and creamy filling may change texture once thawed.
Final Thoughts
Paula Deen’s banana pudding is a creamy, crowd-pleasing dessert that is easy to make and always impressive. With layers of buttery Chessmen cookies, fresh bananas, and a rich pudding filling, it is the kind of no-bake dessert that disappears quickly from the table.
