Not Yo’ Mama’s Banana Pudding

Not Yo’ Mama’s Banana Pudding – A Southern Classic with a Twist

Looking for a dessert that’s creamy, dreamy, and dangerously addictive? Look no further than Not Yo’ Mama’s Banana Pudding — a modern twist on a Southern classic made famous by Paula Deen. With layers of creamy pudding, sweet bananas, and buttery cookies, this no-bake dessert is guaranteed to impress at any gathering.

Ingredients:

For the pudding mixture:

• 1 (14 oz) can sweetened condensed milk

• 1 ½ cups cold water

• 1 (5 oz) box instant French vanilla pudding mix

• 3 cups heavy whipping cream (or 1 container frozen whipped topping, thawed)

For layering:

• 1 box of butter cookies (Chessmen or similar)

• 4–5 ripe bananas, sliced

Instructions:

Step 1: Make the pudding mixture

In a large mixing bowl, combine the sweetened condensed milk and cold water. Whisk until well blended. Add the instant pudding mix and whisk for about 2 minutes until smooth. Cover and refrigerate for at least 5 minutes to set.

Step 2: Whip the cream

In a separate bowl, whip the heavy cream until stiff peaks form. (If using whipped topping, skip this step.)

Gently fold the whipped cream into the chilled pudding mixture until fully combined and smooth.

Step 3: Assemble the dessert

Line the bottom of a 9×13-inch dish with a single layer of butter cookies. Top with half of the banana slices, then spread half of the pudding mixture over the bananas.

Repeat with another layer of cookies, bananas, and the remaining pudding.

Finish by topping with a few extra cookies for decoration.

Step 4: Chill and serve

Cover and refrigerate for at least 4 hours (overnight is best!) before serving. This allows the flavors to meld and the cookies to soften perfectly.

Serving Tips

Serve cold, straight from the fridge for the best texture.

Garnish with crushed cookies or caramel drizzle for an extra touch.

Best enjoyed within 2 days of making.