Paula Deen’s Banana Pudding recipe is the best we’ve ever had!
Background: Paula Deen’s Banana Pudding recipe is absolutely delicious! It’s the best banana pudding version we’ve ever tried. It’s very simple to make and so yummy. Instead of using instant banana pudding, it calls for vanilla pudding. Rather than using vanilla wafer cookies, you use Chessman cookies. The ingredients that surprised us the most were cream cheese and sweetened condensed milk. Trust the process because this recipe is rich with just the right amount of banana flavor! Make this for your next BBQ, get-together or weeknight dinner and you’ll have some happy eaters on your hands.
- 12 ounce container frozen whipped topping, thawed
- 14 ounce can sweetened condensed milk
- 8 ounce package cream cheese, softened
- 2 cups milk
- 5.1 ounce box JELL-O Instant Vanilla Pudding
- 6 to 8 banana, sliced
- 2 7.25 ounce bags Pepperidge Farm Chessmen Cookies
- Line the bottom of a 9×13 baking dish with cookies. If any of the your cookies are broken, use them on this bottom layer.
- Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.
- In a separate bowl, combine milk and pudding mix and whisk for 1-2 minutes until smooth. Stir pudding mixture into the cream cheese mixture until completely incorporated.
- Add the whipped topping to the mixture and fold in until incorporated.
- Spoon half the pudding mixture over the cookies in the baking dish. Add a layer of banana slices. Spoon the remaining pudding mixture over the bananas then top with cookies.
- Cover and refrigerate 6-8 hours before serving.
For more must-try dessert recipes, check out our County Fair Orange Cake and Brownie Pie.
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