Tag Archives: banana pudding

Not Yo’ Mama’s Banana Pudding

28 May

Just as the name suggests, this is definitely not yo’ mama’s banana pudding.  Banana pudding is good, sure.  There’s certainly nothing wrong with it.  However, there’s nothing spectacular about it.  Nilla wafers… eh… I could take them or leave them.  Leave it to Paula Deen to make a southern favorite even better and more fattening.  Isn’t she wonderful?  (I swear, I accidently just typed “butter” instead of “better.”  I’m channeling Paula as I write this.)

This dessert should come with a disclaimer:  Once you make this for family, friends, or co-workers, they will beg you to make it over and over again.  Luckily, it’s super-simple to make.  My boyfriend is the guy who brings bottled soda or plates to work pot-lucks.  While soda and plates are important, I couldn’t believe he wasn’t asking me to make something for him to bring.  So, a couple of years ago, I sent him with this banana pudding.  HUGE MISTAKE.  After that, I was making one every couple of months.  “I can make other things,” I’d say.  “I can give them the recipe,” I’d say.  But to no avail… they wanted the pudding.  Another possible issue with this recipe is the price of making it.  I can sometimes find Chessmen Cookies on sale for 2/$5.  Sometimes, I have to pay almost $3 each.  When visiting San Diego, I could not find the cookies cheaper than $4 each.  So, more than half your cost is in the cookies.  But, don’t skimp.  While you could find other cookies comparable in taste, the cookies have adorable little Chess pieces on them, which really add to the aesthetic of the dish.

While you risk being hounded to make this dessert for every occasion, this is better served at a party or barbeque.  You can NOT be trusted with a 13X9 of this banana pudding, if you’re stuck at home alone.  Sharing is caring.

Not Yo’ Mama’s Banana Pudding (recipe: Paula Deen)

What You’ll Need:

  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups 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, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix 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 over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.