Not Yo Mama’s Banana Pudding Recipe
This “Not Your Mama’s Banana Pudding” is a dreamy dessert that takes a classic recipe and elevates it to a whole new level. Imagine layers of luscious, creamy pudding with slices of fresh bananas, topped off with buttery Chessman cookies that add the perfect crunch. Often referred to as Paula Deen’s Banana Pudding or Chessman Banana Pudding, this version adds a special twist that will make it your new favorite. In just a few simple steps and with no cooking required, you’ll have a dessert that’s guaranteed to impress at any gathering.
Made with a blend of sweetened condensed milk, cream cheese, and instant French vanilla pudding, this banana pudding is fluffy, light, and absolutely irresistible. The secret ingredient? Frozen whipped topping folded into the mix, giving it an airy texture that melts in your mouth. Whether you’re making this for a potluck, a family dinner, or just to satisfy your sweet tooth, this recipe is sure to be a hit.
One of the best things about this banana pudding recipe is how easy it is to put together. With just 30 minutes of prep time and a few hours to chill, you can make this the day before your event, letting the flavors blend together beautifully. It’s the ultimate dessert for those who love a deliciously rich treat without all the fuss.
Ingredients for Not Your Mama’s Banana Pudding
- Sweetened condensed milk (14 oz can) – Adds sweetness and a creamy texture to the pudding mixture.
- Frozen whipped topping (12 oz container, thawed) – Provides a light, airy texture that makes the pudding irresistibly fluffy.
- Pepperidge Farm Chessman cookies (2 packages) – A buttery, crumbly topping that adds a delightful crunch and flavor.
- Bananas (6-8, sliced) – Fresh bananas add natural sweetness and pair perfectly with the vanilla pudding.
- Milk (2 cups) – Combines with the pudding mix to create a thick, creamy base.
- Instant French vanilla pudding mix (5 oz box) – The key to that classic pudding flavor and texture.
- Cream cheese (8 oz package, softened) – Adds a rich, tangy flavor and smoothness to the mixture.
Whipping Up the Creamy Layers
- Layer the bottom of a 9×13 pan with one package of Chessman cookies, using any broken ones on the bottom.
- Spread the sliced bananas evenly over the top of the cookies.
- In a large bowl, whisk the milk and instant pudding mix with an electric mixer until thickened, about 5 minutes.
- In a separate bowl, blend the softened cream cheese and sweetened condensed milk until smooth.
- Gently fold the thawed whipped topping into the cream cheese mixture.
- Combine the cream cheese mixture with the prepared pudding, stirring until fully incorporated.
- Pour the mixture over the bananas and cookies in the pan.
- Layer the remaining Chessman cookies over the top of the pudding mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Tips for Perfect Banana Pudding
- Use ripe bananas: Choose bananas that are ripe but not overly soft to ensure a sweet flavor and a good texture.
- Make ahead: This dessert is perfect for preparing the night before. The flavors meld together beautifully when given time to chill.
- Customize the cookies: If you can’t find Chessman cookies, vanilla wafers or graham crackers make a great substitute.
- Keep it cool: Always store the pudding in the fridge to maintain its texture and flavor.
Creative Variations
If you want to mix things up, try adding a drizzle of caramel or chocolate sauce between the layers for an extra touch of sweetness. You can also top with chopped nuts, like pecans or walnuts, for added crunch. For a tropical twist, consider adding some crushed pineapple along with the bananas.
Storing Your Banana Pudding
To keep your banana pudding fresh, always store it in the refrigerator. It’s best enjoyed within 2-3 days, as the bananas can start to brown and soften after that. Cover the pan tightly with plastic wrap or use an airtight container to maintain freshness. Freezing is not recommended, as it may change the pudding’s texture, but if you must, be sure to thaw it in the fridge before serving.
Enjoy this delightful dessert that brings a new twist to a classic favorite!
Not Yo Mama’s Banana Pudding Recipe
Zutaten
- 2 cups milk
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce package cream cheese, softened
- 1 12-ounce container frozen whipped topping, thawed
- 2 packages Pepperidge Farm Chessman cookies
- 1 5-ounce box instant French vanilla pudding mix
- 6-8 bananas sliced
Anleitungen
- Arrange a layer of cookies from one package on the bottom of a 9 x 13-inch pan, using any broken pieces to fill gaps.
- Evenly distribute the banana slices over the cookies.
- In a large mixing bowl, combine the milk and instant French vanilla pudding mix. Beat with an electric mixer for approximately 5 minutes, until the mixture thickens.
- In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth.
- Gently fold the thawed whipped topping into the cream cheese mixture until well incorporated.
- Blend the cream cheese mixture into the pudding mixture, stirring until fully combined, or continue using the mixer.
- Pour the pudding mixture over the bananas and cookies in the pan, spreading it out evenly.
- Place the remaining cookies on top of the pudding mixture.
- Cover the dish carefully with plastic wrap and refrigerate for at least 4 hours, or overnight, until set and ready to serve.