Have you tried Paula Deen’s Banana Pudding? This isn’t your grandma’s banana pudding recipe, this is rich, decadent and almost I dare to say the best you will ever have? Whip up this not yo mama banana pudding Paula Deen, that is full of cream cheese, sweetened condensed milk, bananas, and more.
Paula Deen’s Banana Pudding
Whether you whip this for a dessert for the family, holiday party, or a potluck dessert, you will not be disappointed by this easy banana pudding recipe.
How to Make
Step 1: Start by lining your baking pan with a bag of your Chessman cookies. Then top with your sliced bananas! You don’t have to do a ton of bananas. Or you can pile them in. It is a personal preference.
Step 2: Now you will work on your pudding mix, you will mix with milk with a hand mixer. Whip up until it is nice and creamy. Add in cream cheese, condensed milk, and whip until smooth. Fold in the whipped topping and spread over the bananas.
Step 3: Top with the rest of the cookies for a fun look! Then refrigerate the mixture for at least one hour or until you are ready to serve!
Full directions and printable recipe card are at the bottom of the post
How Long Will Banana Pudding Last
You can expect your banana pudding to last up to 3-4 days. The biggest thing is making sure the bananas don’t go bad. As the fruit will be the first thing to brown and get too soggy. Use your best judgment in terms of when you feel you need to toss it out. I tend to like to eat it within the first two days of making it.
Should You Refrigerate Banana Pudding
You have to refrigerate your pudding or it will spoil. Make sure to place in an airtight container or cover with plastic wrap or aluminum foil. I like to store this pushed back on my shelf, so it doesn’t change the temperature when you open and close the fridge.
How Ripe Should Bananas Be For Banana Pudding
You want to use bananas that are nice and yellow or even have a few little brown specks on the peel. If you use under-ripe bananas you will find it will lack flavor and the texture will be chewier.
If your bananas are green you can place them in a brown paper bag and allow them to sit on the counter for a day or two. This can speed up the ripening of the bananas.
Craving More Recipes With Pudding
- 1 (8-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package cream cheese, softened
- 2 cups milk
- 1 (5-oz) box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a mixing bowl, combine pudding mix and milk and blend very well together using a handheld electric mixer.
- In another mixing bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Gently 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 for one hour or until ready to serve.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 126mgCarbohydrates: 25gFiber: 2gSugar: 16gProtein: 2g