Not Yo’ Mama’s Banana Pudding

Why You’ll Love Not Yo’ Mama’s Banana Pudding Recipe

• It’s super easy to assemble — no oven required, just some mixing and chilling.

• The texture is light yet rich: soft pudding, whipped topping, and tender bananas surrounded by cookie layers.

• It’s ideal for gatherings, potlucks, or holiday dinners since you can make it ahead of time.

• It offers a twist on the classic banana pudding, giving a fresh take while preserving the nostalgia.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (or 2) bags of buttery “Chessmen” cookies (or vanilla wafer alternatives)

• 6 to 8 medium bananas, sliced

• 2 cups milk (or as specified)

• 1 (5‑ounce) box instant French vanilla (or vanilla) pudding mix

• 1 (14‑ounce) can sweetened condensed milk

• 1 (8‑ounce) package cream cheese, softened

• 1 (12‑ounce) container whipped topping (e.g., frozen whipped topping, thawed)

Directions

1. In a mixing bowl, combine the milk with the instant pudding mix. Using an electric mixer or vigorous whisking, blend until the mixture thickens and is smooth.

2. In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth and fully combined.

3. Fold the whipped topping into the cream cheese mixture until well incorporated.

4. Pour (or gently stir) that cream‑cheese/whipped topping mixture into the prepared pudding mixture, combining gently until uniform.

5. In a 9×13‑inch (or similar) baking dish, spread one bag of cookies to form the bottom layer.

6. Arrange a layer of sliced bananas evenly over the cookies.

7. Pour the pudding/cream topping mixture evenly over the bananas and cookies.

8. Top the mixture with the remaining bag of cookies (or another layer of cookies) to create a crisp top layer.

9. Cover the dish, and refrigerate for at least 3 hours (or overnight for best results) to allow the cookies to soften slightly and the dessert to set.

10. Serve chilled. Scoop into bowls or cut into portions and enjoy.

Servings and timing

• Makes approximately 12 servings.

• Prep time: ~15 minutes active.

• Chill time: ~3 hours minimum (overnight preferred).

• Total time: ~3 hours 15 minutes (including chilling).

Variations

• Use vanilla wafers instead of Chessmen cookies (or any butter‑type cookie) for a slightly different texture.

• Instead of vanilla instant pudding, experiment with banana‑flavored or butterscotch pudding mix for a flavor twist.

• For a lighter version, substitute the whipped topping with lightly sweetened whipped cream.

• Layer fresh berries in place of or alongside bananas for a fruity variation.

• Add a drizzle of caramel or chocolate sauce on top just before serving for extra indulgence.

Storage/Reheating

• Store the banana pudding covered in the refrigerator. It is best eaten within 2‑3 days for optimal texture.

• Do not freeze this dessert — the cookie layers and banana slices will change in texture once thawed.

• Before serving, allow the dish to sit at room temperature for about 5–10 minutes to soften the pudding slightly for better flavor and mouthfeel.

FAQs

What kind of cookies work best for this dessert?

Butter‑flavored cookies (like Chessmen) hold up well in this dish and soften nicely without becoming mushy. Vanilla wafers also work if you prefer.

Can I use a different pudding flavor?

Yes — while the original calls for French vanilla (or vanilla) instant pudding mix, you may substitute banana, butterscotch, or even chocolate pudding for a twist.

How do I keep the banana slices from turning brown?

Use bananas that are ripe but firm, and ensure they are well soaked in the pudding layer. You can also gently toss the banana slices in a little lemon juice before layering to slow browning.

Is this dessert suitable to make ahead of time?

Absolutely — it’s ideal when made ahead. Prepare it and refrigerate for at least three hours or overnight. Just keep it covered to prevent drying or absorbing fridge odors.

Can I use homemade pudding instead of instant mix?

Yes, you can, but using homemade pudding may change the set time and texture slightly. The instant mix helps ensure a reliable firm set.

Can I make this vegan or dairy‑free?

You’ll need to substitute dairy components: use dairy‑free milk and pudding mix, vegan cream cheese, and dairy‑free whipped topping. Texture and taste may vary.

How do I serve it?

Either scoop individual portions into bowls or serve from the baking dish with a wide spoon. For a more elegant presentation, layer in glass dessert cups.

Why do the cookies soften? Will they get mushy?

Yes, the cookies soften deliberately as they absorb moisture from the pudding and cream mixture — that’s part of the appeal. If you prefer more texture, you might add one extra layer of dry cookies on top just before serving.

Can I double the recipe?

Yes, you can. Use a larger baking dish (or two 9×13 pans) and adjust layers accordingly. Ensure adequate chilling time for a larger volume.

What is the best banana ripeness for this recipe?

Use bananas that are yellow with only a few brown spots — ripe enough to be sweet but still firm so they hold their shape when sliced and layered.

Conclusion

This Not Yo’ Mama’s Banana Pudding is the kind of dessert that delivers both comfort and show‑stopping appeal. With layers of creamy pudding, whipped topping, crisp‑soft cookie layers, and fresh banana slices, it’s easy to prepare and perfect for sharing. Whether for a holiday gathering, potluck, or a special treat at home, this dessert will bring smiles and satisfied appetites.