Banana Pudding is a classic dessert, beloved for its creamy, comforting layers and delightful combination of flavors and textures. It typically starts with a base layer of vanilla wafers, a type of light, crispy cookie. These cookies are arranged neatly at the bottom of a dish, providing a sweet and slightly crunchy foundation.

Next comes the star of the show: the bananas. Ripe bananas are sliced into thin, uniform pieces and arranged over the vanilla wafers. The bananas add a natural sweetness and a soft, creamy texture that contrasts wonderfully with the crispness of the cookies.

The third layer is where the pudding comes into play. A rich and creamy vanilla pudding, often made from a mixture of milk, sugar, and a thickening agent like cornstarch, is prepared. Some recipes also include egg yolks for extra richness. The pudding is cooked until it’s thick and luscious, then cooled slightly before being poured over the layer of bananas. The warm pudding helps to soften the cookies beneath and allows the flavors to meld together.

After the pudding, another layer of banana slices and vanilla wafers is typically added, repeating the layering process. This ensures that every bite of the dessert includes all the key components.

Finally, the banana pudding is topped with a fluffy meringue or whipped cream. The meringue, made from beaten egg whites and sugar, is spread over the top and baked until golden, giving a beautiful presentation and a light, airy texture. Alternatively, whipped cream offers a cool, creamy topping that contrasts with the richness of the pudding.

The dessert is then chilled in the refrigerator for several hours, allowing the flavors to blend and the cookies to soften further, creating a delightful, spoonable treat. When served, each spoonful of banana pudding brings together the creamy, sweet pudding, the soft, aromatic bananas, the slightly softened cookies, and the airy topping, making it a comforting and satisfying dessert.


  • 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
  • 6 to 8 bananas, sliced
  • 2 cups whole milk
  • 1 (5 oz.) box instant 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

How To Make Not Yo’ Mama’s Banana Pudding Recipe:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.
Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.
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 until ready to serve!

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