Banana Pudding Recipe Paula Deen

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There isn't a Banana Pudding recipe easier or better than Paula Deen's! It is a recipe you will want to hand down to future generations!

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Banana Pudding

You guys …. if you haven't tried this recipe from Paula Deen yet, you MUST do it asap!! I love taking it to potluck dinners, church functions, dinner with friends and family, cookouts, holidays – you name it, this dessert has probably been there!

Although it's not traditional like the cook and serve stuff you might remember your grandma making, this Banana Pudding rocks nonetheless – and it's sooooo easy to make!

The first time I had this recipe, my now passed mother-in-law made it for us. Of course, I had to have the recipe – and I've been making it ever since!

Easy Banana Pudding Recipe

Pepperidge Farm Chessmen cookies
bananas
milk
instant French vanilla pudding
cream cheese
sweetened condensed milk
frozen whipped topping

How to make Banana Pudding

Time needed:4 hours and 20 minutes.

How to make Banana Pudding

Line.
Line the bottom of a 13×9 x2-inch dish with 1 bag of cookies. Layer bananas evenly over the top.
Combine.
Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.
Beat.
In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer until smooth.
Fold.
Fold the whipped topping into the cream cheese mixture.
Add.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour.
Pour the mixture evenly over the cookies and bananas.
Cover.
Cover the pudding mixture with the remaining cookies.
Refrigerate.
Cover the dish and refrigerate until ready to serve, at least 4 hours.

Banana Pudding: FAQs

If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.

How long does banana pudding last?

You'll want to use it up within 3-5 days. Just a note, the bananas may start to darken and the cookies will become softer – keep that in mind, too.

Does banana pudding need to be refrigerated?

Yes! Make sure it's covered, too.

How can I change this up?

I'm so glad you asked! Changes things up by substituting a different flavor of instant pudding – banana cream and chocolate are both good! 😊 You can also drizzle salted caramel or chocolate sauce over the bananas before pouring the filling over the top for a new twist! Sometimes, I opt for traditional Nilla Wafers instead of the Chessman cookies.

Is this healthy?

Eh … well, no. I definitely wouldn't want to eat the whole pan by myself – so make sure you have lots of help eating this! However, I do think anything can be part of a healthy diet as long as it's consumed in moderation with more healthy things like lean proteins, lots of fresh veggies and fruits, whole grains – you know the whole spiel of a balanced diet!

Is banana pudding gluten-free?

This version is not gluten-free.

Can banana pudding be frozen?

Although you probably could, personally, I would not. When it thaws, it has a tendency to become watery and may separate. Plus, it tends to make the dessert mushier. Not a good thing, in my opinion.

So … are you a fan of the recipe? I often share this at potlucks because everyone loves it!

I would love to hear about your experience – was it a hit with your crew, too? Did you have any problems? Was there anything that wasn't clear? Leave a comment letting me know!

looking down onto dessert on white plate

Other recipes you may enjoy

No-Bake Banana Split Lasagna Lush
Banana Puddin' Parfait
Banana Fluffernutter Crepes
Easy Breakfast Banana Split

banana pudding on plate with glass of milk and dessert pan in background

Ingredients

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups of milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed

Instructions

Line the bottom of a 13x9 x2-inch dish with 1 bag of cookies. Layer the bananas evenly over the top.
Using a hand-held mixer, combine the milk and pudding in a medium bowl until well combined.
In another bowl, beat the cream cheese and condensed milk together with a hand-held mixer 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.
Pour the mixture evenly over the cookies and bananas.
Cover the pudding mixture with the remaining cookies.
Cover the dish and refrigerate until ready to serve, at least 4 hours.

Notes

Changes things up by substituting a different flavor of instant pudding - banana cream and chocolate are both good! 😊
You can also drizzle salted caramel or chocolate sauce over the bananas before pouring the filling over the top for a new twist!
Sometimes, I opt for traditional Nilla Wafers instead of the Chessman cookies.
Make sure you store this in the refrigerator and use it within 3-5 days. Your bananas may start to darken and your cookies will get softer.
Original recipe from Paula Deen

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 7mg Sodium: 55mg Carbohydrates: 26g Fiber: 2g Sugar: 14g Protein: 3g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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