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Not Yo’ Mama’s Banana Pudding

Not Yo’ Mama’s Banana Pudding – Hands down the best Banana Pudding recipe you will ever make!! The title of this recipe is so fitting! This is the best banana pudding I’ve ever had! Ever! This comes from Paula Deen’s The Lady and Sons Just Desserts cookbook. Decadent! Delicious! Divine!

It’s perfect all year long for any gathering! Plus, you make it ahead of time which is even better! Connect with Diary of a Recipe Collector! Follow us on social media, so you never miss a recipe!

Have you tried Paula Deen’s Not Yo’ Mama’s Banana Pudding yet? NO?! Well, you HAVE to try it!

I’ve been known to serve a Paula dish or two and this one has got to be one of my faves! It’s got a wonderful, rich, creamy flavor that everyone in your family is sure to love! I served it to my daycare kids today and they were asking for seconds by the time I had scooped myself out a piece.

Ingredients

2 (7.25 ounces) bags Pepperidge Farm Chessman cookies
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
1 (14-oz) can sweetened condensed milk
1 (8-ounce ) package cream cheese, softened at room temperature
1 (12-ounce) container frozen whipped topping, thawed
6 – 8 medium bananas (sliced ½” thick)*

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How To Make Not Yo’ Mama’s Banana Pudding

In a large mixing bowl, using electric hand mixer, combine milk and instant pudding mix. Mix on low speed until combined and thickened, about two minutes.
In a separate large mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat together on medium-high speed until no lumps remains and mixture is smooth.
Gently fold in the Cool Whip, using a rubber spatula, just until combined.
Transfer to the bowl with the pudding and stir gently until completely combined.
Line the bottom of a 9×13-inch casserole dish with 1 bag of the cookies.
Top with sliced bananas in an even layer.
Next, top the bananas with the whipped cream mixture and smooth out even with a rubber spatula.
Lastly, lay out the second bag of Chessmen cookies.
Cover dish with plastic wrap and refrigerate at least 3 hours (overnight is even better!)
Scoop the banana pudding onto serving plates and enjoy!

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Not Yo’ Mama’s Banana Pudding

Not Yo’ Mama’s Banana Pudding

Recipe by Alexandra
5.0 from 1 vote
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 bags 2 Pepperidge Farm Chessman cookies

  • 2 cups 2 milk

  • 1 1 box instant vanilla pudding

  • 1 1 (14-oz) can sweetened condensed milk

  • 1 1 (8-ounce ) package cream cheese, softened at room temperature

  • 1 1 (12-ounce) container frozen whipped topping, thawed

  • 6 6 – 8 medium bananas (sliced ½” thick)*

Directions

  • In a large mixing bowl, using electric hand mixer, combine milk and instant pudding mix. Mix on low speed until combined and thickened, about two minutes.
  • In a separate large mixing bowl, combine softened cream cheese and sweetened condensed milk. Beat together on medium-high speed until no lumps remains and mixture is smooth.
  • Gently fold in the Cool Whip, using a rubber spatula, just until combined.
  • Transfer to the bowl with the pudding and stir gently until completely combined.
  • Line the bottom of a 9×13-inch casserole dish with 1 bag of the cookies.
  • Top with sliced bananas in an even layer.
  • Next, top the bananas with the whipped cream mixture and smooth out even with a rubber spatula.
  • Lastly, lay out the second bag of Chessmen cookies.
  • Cover dish with plastic wrap and refrigerate at least 3 hours (overnight is even better!)
  • Scoop the banana pudding onto serving plates and enjoy!

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