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Paula Deen Banana Pudding Recipe - Creamy, Comforting, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping (thawed)
  • 1 (8-ounce) package cream cheese, softened
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 3 cups cold milk (whole or 2% works best)
  • 5–6 ripe but firm bananas
  • 1–2 packages shortbread cookies (such as Pepperidge Farm Chessmen)
  • 1 teaspoon vanilla extract (optional, for extra flavor)
  • Pinch of kosher salt (optional, to balance sweetness)

Method
 

  1. Prep your dish: Use a 9x13-inch baking dish. Make sure the whipped topping is fully thawed and the cream cheese is at room temperature for easy mixing.
  2. Lay the cookie base: Arrange a snug layer of shortbread cookies on the bottom of the dish. It’s fine if there are small gaps.
  3. Slice the bananas: Peel and slice bananas into 1/4-inch rounds. Lay an even layer on top of the cookies, overlapping slightly.
  4. Whip the cream cheese: In a large bowl, beat the softened cream cheese until smooth and fluffy. Slowly add the sweetened condensed milk, beating until fully combined and silky. Mix in vanilla extract and a pinch of salt if using.
  5. Make the pudding: In a separate bowl, whisk the instant pudding mixes with cold milk for 2 minutes until thick. Let it sit for 1–2 minutes to finish setting.
  6. Combine the fillings: Gently fold the pudding mixture into the cream cheese mixture until smooth. Try not to overmix; you want it airy and creamy.
  7. Add the whipped topping: Fold in about two-thirds of the whipped topping until fully blended. This makes the filling extra light and luscious.
  8. Assemble the layers: Pour the filling over the banana and cookie layer, smoothing it evenly with a spatula.
  9. Top with cookies: Arrange another layer of shortbread cookies on top. For a cleaner look, keep them whole. For a rustic look, crumble a few over the surface.
  10. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. The cookies soften slightly, and the flavors meld.
  11. Finish and serve: Just before serving, dollop or spread the remaining whipped topping over the surface if you like an extra creamy finish. Slice and serve cold.