Banana pudding is a Southern dessert that has been around for centuries. It is believed to have originated in the 18th century in the American South. Banana pudding is traditionally made with Nilla Wafers, but Paula Deen’s recipe uses Chessmen cookies.
Paula Deen banana pudding
Course: DessertDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
6
hoursCalories
450
kcalPaula Deen banana pudding is a classic Southern dessert made with layers of cookies, bananas, and pudding. It is a rich and creamy dessert that is perfect for potlucks or after-dinner treats.
Ingredients
2 bags (17.5 ounces each) Chessmen cookies
6 to 8 bananas, sliced
1 (12-ounce) container frozen whipped topping, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package cream cheese, softened
2 cups milk
1 (5-ounce) box instant French vanilla pudding mix
- Line the bottom of a 9×13 inch baking dish with 1 bag of cookies.
- Layer bananas on top of the cookies.
- In a large bowl, combine the milk and pudding mix. Beat with an electric mixer until thickened.
- In a separate bowl, combine the cream cheese and sweetened condensed milk. Beat until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Fold the cream cheese mixture into the pudding mixture.
- Pour the pudding mixture over the bananas and cookies.
- Top with the remaining bag of cookies.
- Refrigerate for at least 6 hours, or overnight.
Notes
- For a richer pudding, use whole milk instead of skim milk.
- If you don’t have whipped topping, you can make your own by beating heavy cream until stiff peaks form.
- To make your banana pudding ahead of time, assemble it and then refrigerate overnight.