Four Layer Banana Pudding is stacked with bananas, 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.
Four Layer Banana Pudding Dessert
This luscious 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! Crunchy cookies and sliced bananas are nestled inside creamy layers of pudding and cheesecake filling. This dessert serves a crowd, so it’s perfect for your next potluck or family dinner.
Suggestions for this Recipe
- Most banana pudding recipes call for a wafer cookie of some kind, which is perfectly fine. But just like Ms. Deen, we love using Pepperidge Farm Chessmen cookies. They’re a buttery shortbread cookie that gives this divine dessert the perfect texture and flavor.
- I know the recipe calls for two packages of cookies, but go ahead and buy three to ensure you have enough whole cookies for the layers. Use any broken pieces on the first layer to fill in the bottom and sides. Plus, you get to eat the broken pieces! Win win for all!
- 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! Store this dessert covered for about a week in the refrigerator.
- You can assemble the pudding layers about a day before serving, especially if you prefer the softer cookie texture. However you can make the pudding and cream cheese filling about three days in advance, then layer the fresh bananas and cookies together just before serving.
- To keep bananas from browning, especially when making ahead of time, lightly brush lemon juice on the banana slices. Try not to use too much though, as you don’t want to change the flavor of the pudding.
More Dreamy No Bake Desserts
No need to heat up the house with these tasty treats! Try a few 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
- 2 bags Pepperidge Farms Chessmen cookies or 3 bags
- 6 bananas sliced
- 2 cups milk
- 1 (5 ounce box) instant pudding vanilla
- 1 (8 ounce package) cream cheese softened
- 1 (14 ounce can) sweetened condensed milk
- 12 ounces whipped topping thawed
-
Line the bottom of a 9x13 pan with one layer of Chessmen cookies.
-
Place sliced bananas on top of the cookie layer.
-
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. Fold in whipped topping.
-
Add the two mixtures together and stir until well combined. Pour mixture over the banana layer.
-
Top with another layer of Chessmen cookies and refrigerate until ready to serve.
Liz says
Sounds really good and I know really fattening, but I want to try it. Happy Easter ladies.
Linda Onstott says
It is absolutely delicious.
Roberta Kemper says
Keep those recipes coming.
Emily says
Thanks, we plan on it. đ
brenda daniel says
Tha best banana pudding I have ever eaten !!!!
Fran says
what can you use instead of the cookies as they are not available in Australia
Erica says
Some people have said they use Nilla Wafers… are those available in Australia?
Krisanne says
Also, Lorna Doones may work well
Wendy says
No Nilla wafers in Oz or Lorna Doones but I’ve found recipes for copies of both. Does seem time-consuming to make the cookies and then the pudding though. I’m thinking of using a shortbread type cookie.
Echo says
I think any type of flat, shortbread cookie will work fine in this recipe. I agree that making the cookies and then everything else would take a lot of time. Let us know what you find so we can share it on the recipe for others who can’t find the cookies. Thank you!
Julie says
A shortbread cookie would weork really well. That’s basically what a Chressman cookie actually is.
Mary says
In case you haven’t tried it yet. I would think any type of shortbread cookie would work. Could add an additional flavor using “Pecan Sandies”, not sure if Australia has something similar.
Feebee says
I used malt biscuits & chocolate chip yummy
Dorothy brooks says
How can I get this four layer banana pudding recip
Linda-Rae Nichols says
I would try this with graham crackers ….
Elena says
I make this banana pudding with same pepperidge farm cookies,but no cream cheeses,instead I use sour cream to offset sweetened condensed milk. Of course everyone loves it and I have given out recipe to those who ask. I’ll have to try it with cream cheese next time.
virginia says
love it when its easy…..
Teri says
One of my kids is allergic to bananas. Would it be good with any other fruit?
Erica says
You can just leave the bananas out. The cookies and pudding would still be good!
Jan says
Try strawberries. I’ve used them in similar recipes. Or fresh sliced peaches would be good, too.
Shirley says
You can use pineapple instead of bananas never used this recipe before but you can use pineapple and make pineapple pudding.
Marcia says
I made this. It is absolutely delicious. Omg I will definitely tuck this recipe in my box. Because I will definitely make it again.
Phyllis Pippin says
I have high cholesterol ( thankfully its down now ) can I use low fat ingredients in this pudding? Thx
Echo says
Yes, you can. I believe Jell-O makes a sugar-free version of their vanilla pudding. You can also use a lower-fat milk. It will make the pudding less thick, but it will taste just as delicious. Thank you for asking!
Nannie Hawkins says
WHAT IF YOU DONT EAT CHEESE WHAT CAN YOU USE TO MAKE IT BETTER
Echo says
I know there is now a Greek Yogurt option for cream cheese. It comes in a block just like cream cheese and is sold next to the cream cheese in grocery stores. I’ve used it in recipes and it works great. You may want to check the ingredients to make sure it is something you can eat. Thanks for asking!
Lisa says
Looks like Paula Deen’s Not Yo Momma’s Bannana Pudding we’ve used for years. Love it!
Martinique says
It’s exactly the same as Paula Deans original recipe!
Destiny says
Ain’t this recipe called not your mamas banana pudding by Paula Deen. I have been using this recipe for many years now.
Milan says
Yes, so it says, read d intro maam
Jean says
This recipe looks great – is there an alternative biscuit that can be used. I am in Australia and we do not have the biscuits you have used in the recipe. Thanks.
Erica says
You can use Nilla wafers as an alternative– are those available?
Toni says
Is it too much to use both shortbread and vanilla wafers I really love the taste of the cookie when it gets soft in the pudding
Favorite Family Recipes says
If it’s not too much for you, it’s not too much! đ
You could layer the wafers in by adding half of the pudding on top of the bananas, then the layer of vanilla wafers, and then top it with the second half of the pudding. Thanks for asking!
Julie says
Any shortbread cookie will work.
Erna Harris says
Love your recipes!
Erica says
Thank you so much Erna! đ WE will do our best to keep the good recipes coming your way đ
Mary says
Love this recipe – will have to try it.
Kentuckylady717 says
Since I don’t care for bananas, I would use some other fruit…..or even maybe a can of Cherry Pie filling or other flavor…..and instead of using the sweetened condensed milk, just use a 12 oz. thawed cool whip……this is how I am going to make it…..just another idea……but the recipe sounds good for people who love bananas……but it is not for me đ
Lee says
This is an easy and delicious recipe–I have made this for years for my family!! One of their favorites!! I have used chocolate and caramel flavored pudding for different flavors–always turns out good!! A variety of cookies wil work esp oreos!!
Deborah says
Can’t wait to try recipe
REBECCA H says
This was a big hit. Thanks for the easy recipe!