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This Banana Pudding Recipe is stacked with bananas, a pudding cheesecake filling and crunchy cookies. This Paula Deen recipe is one of our favorite desserts and we’re so excited to share it with you.
Banana Pudding Recipe
This mind-blowingly good layered dessert first came into my life years ago, when my friend made it for a party. She got the recipe from the one and only Paula Deen, so I knew it had to be good. Its original name was “Not Yo Mama’s Banana Pudding Recipe” and that’s the truth! I apologize to Yo Mama, but this is absolutely the best banana pudding recipe. Crunchy cookies and sliced bananas sandwich a creamy layer of banana cheesecake filling. This dessert serves a crowd, so it’s perfect for your next potluck or family dinner.
- Pepperidge Farms Chessmen Cookies – Technically, you could get by with two packages, but go ahead and buy three to ensure you have enough whole cookies for the layers. Usually, I find that there are several broken pieces in most packages. You can use broken pieces on the first layer to fill in the bottom and sides, or you can also eat the broken pieces!
- Sliced Ripe Bananas
- Instant Vanilla Pudding Mix – You can use French Vanilla or plain Vanilla instant pudding mix for this Banana Pudding recipe.
- Cream Cheese – To ensure a smooth final product, make sure your cream cheese is at room temperature.
- Sweetened Condensed Milk
- Whipped Topping – For convenience we use thawed Cool Whip, but you could absolutely use homemade whipped cream. You can make homemade whipped cream by mixing heavy cream, a little bit of sugar, and some vanilla extract in a stand mixer. Mix on medium speed until stiff peaks form.
We think this Banana Pudding recipe is pretty much perfect, but if you want to change it up, we do have a few variations. You can use Nilla Wafers, or other vanilla wafer cookies, instead of the Chessman Cookies. Instead of placing the cookies whole on the top layer, you can crush them up and sprinkle the crumbs over the top. You can also serve this dessert in a large trifle dish. Start with a layer of cookies, then a layer of banana slices, then a layer of pudding mixture and repeat until the dish is full.
Wait, what’s leftover banana pudding?? JK. In the unlikely even that you have leftover pudding, store it in the fridge in an airtight container, or covered with plastic wrap. Leftover banana pudding is my absolute favorite! The cookies soften a little on the second day and the flavors all blend together deliciously. In my humble opinion, it makes the most scrumptious mid-morning snack! It will keep in the refrigerator for about a week.
More Dreamy No Bake Desserts
If you’ve tried this Banana Pudding recipe, you know that there’s no need to heat up the house for tasty treats! Try a few more and see for yourself.
- No Bake Cookies
- Avalanche Bark
- Frozen Banana Split Dessert
- Mile High Asphalt Pie
- White Chocolate Raspberry (no fry) Fried Ice Cream
- Salted Caramel Rice Krispie Treats
How to Make Four Layer Banana Pudding Dessert
Four Layer Banana Pudding Dessert
- In a large bowl, combine milk and pudding mix. Stir until smooth. Set aside.
- In a separate bowl, combine cream cheese and sweetened condensed milk. Stir until smooth. For best results, use an electric mixer. Fold in whipped topping.
- Add the two mixtures together and stir until well combined.
- Line the bottom of a 9×13 pan with one layer of Chessmen cookies.
- Place sliced bananas on top of the cookie layer.
- Pour pudding mixture over the banana layer.
- Top with another layer of Chessmen cookies.
- Refrigerate until ready to serve.
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