Monday, May 4, 2020

Banana Cream Pudding

This is by far the best banana cream pudding you will ever have! It is so incredibly delicious. My recipe is based off of Paula Deen's 'Not Yo' Mama's Banana Cream Pudding.' I have made some changes here and there.

Please keep in mind that the bananas will go bad if they are exposed to air for too long! You can make this ahead of time, but I would recommend enjoying the banana cream pie within 12 to 24 hours. Otherwise, the bananas will get too brown.


  • 1 (8-oz) carton of heavy whipping cream
  • 2 tbsp of sugar
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant vanilla pudding mix
  • 8-10 bananas, sliced
  • 3 bags chessmen cookies


  • In your first bowl, combine the cream cheese and condensed milk together until smooth using a handheld electric mixer. 
  • In a second bowl, mix together the heavy whipping cream and sugar until the cream reaches stiff peaks.
  • In a third bowl, combine the milk and pudding mix and blend well. Please do not follow the pudding recipe on the box of the instant pudding mix (only add 2 cups of milk).
  • Fold the majority of your whipped cream into the cream cheese mixture. Save about 1/4 of the whipped cream on the side to fix any "oops" that happen along the way.
  • Then, add the pudding mixture to the whipped cream/cream cheese and stir until well blended. This makes your custard.
  • Line the bottom of a baking dish or trifle dish with 1 bag of cookies. Then, layer 1/2 of the custard on top. Then, a layer of bananas. Then, a thin layer of whipped cream (if there is any remaining left). Layer the dish with cookies, bananas, then custard. Finally, place a finishing layer of cookies on top. 
  • Refrigerate until ready to serve.
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