This Not Yo Mama’s Banana Pudding recipe is the perfect no-bake dessert! With layers of Chessmen Cookies, fresh banana slices, and a sweet mixture of whipped cream cheese, vanilla pudding, Cool Whip, and sweetened condensed milk, this treat is sure to be a hit.
Easy Not Yo Mama’s Banana Pudding Recipe
The classic banana pudding dessert has long been a family favorite for all sorts of occasions. But ever since we tried this Chessmen Banana Pudding Recipe we all agree it’s the new favorite!
This no bake dessert features layers of Chessmen cookies layered with a sweet, creamy pudding filling and banana slices. The prep time is just a few minutes and the hardest part is waiting 4 hours for it to chill before diving in.
This banana pudding recipe is a HUGE hit at all summer gatherings. Seriously, it’s one of the first things to disappear off the table! And everyone is always asking for the recipe.
Watch How to Make It
Want to see how to make this banana pudding step-by-step? Check out my video and see how to make the best banana pudding ever.
Why You’ll Love This Recipe
- Easy. Making this simple banana pudding recipe is so simple! Just layer store bought ingredients, chill and dig in.
- Flavorful. Even though this pudding is super simple, it’s still full of banana flavor.
- Always a hit. Every time I take this pudding to get-togethers I get so many compliments. Everyone loves this banana pudding recipe.
What Is Not Yo Mama’s Banana Pudding?
This banana pudding dessert is not simply a banana flavored pudding but rather a classic Southern dessert made with vanilla pudding mixed with Cool Whip, cream cheese, and sweetened condensed milk, and layered with slices of banana and cookies.
While many recipes call for Nilla wafers, this one is similar to the famous Paula Deen banana pudding recipe called Not Your Mama’s Banana Pudding and is made with Pepperidge Farm’s Chessmen Cookies which look so nice and taste delicious.
Here’s what you’ll need to make the banana pudding (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Milk – We used whole milk, but skim, 1%, or 2% would work as well.
- Instant vanilla pudding – Be sure to use instant and not the cook & serve type of pudding.
- Cream cheese – We use full-fat cream cheese, but you could use reduced fat if you prefer.
- Sweetened condensed milk – Adds sweetness to the banana pudding.
- Cool Whip – Adds a light, fluffy texture to the pudding.
- Chessmen Cookies – Find these in the cookie section of your grocery store with the Pepperidge Farm cookies.
- Bananas – You should just need 6 bananas, but if they’re on the smaller side you may need to use up to 8.
Can This Banana Pudding Recipe Be Made with Nilla Wafers?
Absolutely. If you prefer a classic banana pudding to this “Not Your Mother’s Banana Pudding” version, you can easily swap the Chessman cookies for Nilla Wafers. Or, you can make this Banana Pudding with Nilla Wafers.
How to Make Not Yo Mama’s Banana Pudding with Chessman Cookies
This classic Southern no-bake dessert comes together in a few quick steps. Just keep in mind that it needs to chill for several hours before serving! Here’s how to make Not Yo Mama’s Banana Pudding step-by-step:
- Make the pudding mixture. Whisk the milk and pudding until thickened. In a separate bowl, beat the cream cheese and sweetened condensed milk until smooth. Fold in the Cool Whip, then the vanilla pudding.
- Assemble the layers. Add a layer of Chessmen cookies to the bottom of a pan. Add a layer of sliced bananas then pour the pudding mixture over the top. Finish with a second layer of Chessmen cookies.
- Chill. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Tips for Success
Here are a few tips for this banana pudding with Chessmen cookies.
- Use broken cookies in the bottom layer. Inevitably some of the cookies will be broken in the package. Use the broken cookies for the bottom layer and reserve the best looking cookies for the top.
- Try it with banana flavored pudding. To infuse this dessert with more banana flavor, swap the vanilla pudding for banana flavored pudding.
- How do I keep bananas from turning brown? Placing them under the whipped topping helps to slow the browning. You can also sprinkle them with citric acid powder or quickly toss them with lemon or lime juice.
Can Banana Pudding Be Made Ahead?
Yes, the banana pudding can easily be a make ahead dessert. Simply put it together the night before you plan to serve the dessert and chill it in the refrigerator overnight. Slice and serve the next day. In fact, I actually recommend this option as it gives plenty of time for the pudding to set.
How to Store Leftovers
- Fridge. Keep the leftover pudding in the refrigerator covered tightly with plastic wrap. It will stay fresh for up to three days.
- Freezer. I do not recommend trying to freeze this banana pudding recipe, as the cookies will get mushy and the bananas will brown.
More No-Bake Desserts:
Not Yo Mama’s Banana Pudding
- 2 cups milk
- 5 ounce box instant vanilla pudding
- 8 ounce package cream cheese softened
- 14 ounce can sweetened condensed milk
- 8 ounce container Cool Whip thawed
- 2 packages Pepperidge Farm Chessmen cookies
- 6 bananas peeled and sliced
- In a medium mixing bowl, combine the milk and vanilla pudding; whisk until thickened the set aside.
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until smooth. Fold in the Cool Whip until well blended, then mix in the vanilla pudding; set aside.
- Line the bottom of a 9×13-inch pan with a single layer of the Chessmen cookies.
- Place the sliced bananas on top of the cookies in an even layer.
- Pour the pudding mixture over the bananas, then top with a final layer of Chessmen cookies.
- Cover the pan tightly with plastic wrap and refrigerate for 4 hours or overnight, then slice and serve.