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Not Yo Mama's Banana Pudding

Naturally, for this Southern staple, I trusted Miss Paula Deen and her famous recipe. I don't care what people say about her having diabetes and eating sticks of butter (did you see she lost 30 pounds?!), that woman can cook. Her recipes are simply divine and that's that.

I think what makes this banana pudding recipe different than "yo mama's" traditional recipe is that it calls for cream cheese and . It just makes the pudding even fluffier and more delicious. Don't fret about the extra ingredient though my friends, I used reduced fat cream cheese and everything turned out perfectly. Can you say #winning?

Not Yo Mama's Banana Pudding

  • 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5 oz.) box French Vanilla pudding
  • 1 (8 oz.) package cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

  1. Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
  4. Fold the whipped topping into the cream cheese mixture.
  5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  7. Refrigerate until ready to serve!