Paula Deen Banana Pudding

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  • 2 pkg Pepperidge Farm Chessmen cookies

  • 6 medium bananas, sliced

  • 1 package (8 oz) cream cheese, softened

  • 1 can (14 oz) sweetened condensed milk

  • 1 box (5 oz) Instant Banana cream pudding mix ***

  • 2 cups milk ***

  • 12 oz Cool Whip, thawed


  1. Line the bottom of a 13×9 baking dish with one package of chessmen cookies. Top with sliced bananas.
  2. In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
  3. Fold in cool whip and spread over banana layer.
  4. Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.


  • French Vanilla or Vanilla Pudding Mix can be substituted for the Banana Cream flavor

  • I used 2% milk, but any variety would work.

  • Nilla Wafers and Butter Cookie can be substituted for the Chessmen Shortbread Cookies.

  • Recipe slightly adapted from Paula Deen’s Not Yo Mamas Banana Pudding Recipe

  • Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature!

  • For best results, allow the banana pudding to chill for at least 4 hours, overnight is best!

  • Store banana pudding covered with plastic wrap in the refrigerator.

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