Not Yo’ Mama’s Banana Pudding

Here’s the full, step-by-step recipe for Paula Deen’s beloved Not Yo’ Mama’s Banana Pudding — a rich, no‑bake Southern classic elevated with cream cheese, whipped topping, and buttery cookies:

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🧁 Ingredients (Serves about 10–12)

• 2 bags Pepperidge Farm Chessmen butter cookies (or vanilla wafers as substitution)

• 6–8 medium ripe bananas, sliced

• 2 cups cold milk

• 1 (5 oz) box instant French vanilla pudding mix (some versions say 3.4 oz, you can use either; but French vanilla is traditional)

• 1 (14 oz) can sweetened condensed milk

• 1 (8 oz) package cream cheese, softened

• 1 (12 oz) container frozen whipped topping, thawed (e.g. Cool Whip), or equivalent sweetened whipped cream

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🍽 Equipment You’ll Need

• 9×13‑inch (or 13×9×2‑inch) baking dish

• Hand mixer or stand mixer

• Spatula and mixing bowls

• Optional: chilled bowl for whipped cream if making from scratch

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📝 Directions

1. Prepare Cookie and Banana Layers

Line the bottom of your baking dish with one bag of cookies, laying them in a single layer. Arrange sliced bananas evenly over the cookies.

2. Make the Pudding

In one bowl, whisk together the cold milk and pudding mix with a mixer until it thickens and becomes smooth—usually about 2 minutes.

3. Mix Cream Cheese & Condensed Milk

In another bowl, beat the softened cream cheese and condensed milk until fully combined and creamy. Fold in the whipped topping gently until uniform.

4. Combine Mixtures

Fold the pudding mixture into the cream cheese‑whipped topping blend until smooth and well incorporated.

5. Assemble & Chill

Pour the blended mixture evenly over the banana‑cookie layer.
Top with the remaining bag of cookies for a finishing layer. Cover tightly and refrigerate for at least 1 hour—though 4 hours or overnight gives the best texture and flavor melding.

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🕒 Prep & Store

• Prep time: ~15–20 minutes

• Chill time: 1–4 hours or overnight recommended

• Store covered in the fridge for up to 2–3 days—after that the pudding may loosen and bananas may brown.

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💡 Tips & Variations

• Use cold milk — it hydrates the pudding blend faster and yields better texture.

• To slow banana browning, place them under the whipped layer or toss lightly with lemon juice.

• Swap French vanilla for banana‑flavored pudding for a more pronounced banana taste.

• Some use Nilla wafers instead of Chessmen cookies; mashed or broken cookies at the bottom help prevent sogginess. Whole cookies look best on top.

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🌟 Why It Works

Unlike the traditional baked custard and wafer banana puddings, this version is entirely no‑bake, and the addition of cream cheese, sweetened condensed milk, and whipped topping gives it a lush, tangy richness that strays deliciously from the classic yet feels indulgent and easy. “It’s nothing like my Nana’s banana pudding … but it’s daaaamn good,” wrote one Reddit user.

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🧮 Ingredient & Assembly Table

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Enjoy this creamy, nostalgic treat—you’ll understand why they call it Not Yo’ Mama’s (but you might still call it your favorite banana pudding)! Let me know if you’d like to make homemade custard instead of instant pudding, or swap out toppings like meringue or toasted cookies!