Paula Deen’s “Not Yo’ Mama’s Banana Pudding” — Creamy, Classic Southern Dessert

If you’re craving a rich, creamy banana pudding that tastes like it came straight from Paula Deen’s kitchen, this recipe is your new go-to. Paula Deen’s “Not Yo’ Mama’s Banana Pudding” is a Southern favorite that layers vanilla wafers, ripe bananas, and a luscious pudding filling, making it the ultimate crowd-pleaser for family gatherings, potlucks, or any dessert craving.

With its perfect balance of textures — crisp wafers softened by the creamy pudding, sweet bananas, and a dreamy whipped topping — this banana pudding is guaranteed to impress. Plus, it’s incredibly easy to assemble and can be made ahead for stress-free entertaining.

Why You’ll Love This Banana Pudding Recipe

• Classic Southern dessert: Beloved for generations
• No baking required: Quick and easy assembly
• Rich, creamy texture: Thanks to sweetened condensed milk and whipped topping
• Perfect for entertaining: Make ahead and chill for best flavor
• Family-friendly: Kids and adults alike ask for seconds

Ingredients You’ll Need

• 1 (12-oz) box vanilla wafers
• 6 ripe bananas, sliced
• 1 (3.4-oz) box instant vanilla pudding mix
• 2 cups cold milk
• 1 (8-oz) container whipped topping (such as Cool Whip), thawed
• 1 (14-oz) can sweetened condensed milk
• 1 ¼ cups milk (for pudding mix)
• 1 teaspoon vanilla extract

Equipment Needed

• 9×13-inch baking dish or similar serving dish
• Mixing bowls
• Whisk
• Rubber spatula

Step-by-Step Instructions

1. Layer Wafers and Bananas

Arrange a single layer of vanilla wafers on the bottom of your dish. Top with a layer of sliced bananas.

2. Prepare the Pudding

In a mixing bowl, whisk together the instant vanilla pudding mix and 1 ¼ cups milk. Whisk until slightly thickened, about 1 minute.

3. Make the Creamy Filling

In a separate large bowl, fold together the sweetened condensed milk, remaining 2 cups cold milk, vanilla extract, and whipped topping until smooth. Then fold in the prepared pudding mix until fully incorporated.

4. Assemble the Layers

Spread half of the creamy filling over the banana-wafer layer. Add another layer of wafers and bananas, then spread the remaining filling evenly on top.

5. Chill

Cover the dish and refrigerate for at least 4 hours or overnight to allow the wafers to soften and flavors to meld beautifully.

6. Serve

Before serving, garnish with a few crushed wafers or banana slices for extra texture and presentation.

Tips for the Best Banana Pudding

• Extra creamy: Swap half the milk called for the pudding mix with heavy cream.
• Perfect ripeness: Use bananas that are ripe but not overly mushy for best texture.
• Make ahead: This dessert tastes even better the next day!
• Add a twist: Sprinkle cinnamon or nutmeg on top for a warm flavor boost.

Serving Suggestions

• Serve chilled on its own for a refreshing dessert.
• Pair with Southern sweet tea or a creamy coffee for a classic combo.
• Great for potlucks, holiday dinners, or casual family meals.

Storage & Shelf Life

• Store covered in the refrigerator for up to 3 days.
• Avoid freezing, as the texture may change.

Frequently Asked Questions

Q: Can I use homemade pudding instead of instant?
A: Yes! Homemade vanilla pudding works beautifully if you prefer from-scratch desserts.

Q: How do I keep the bananas from browning?
A: Use fresh bananas just before assembly and keep the dessert refrigerated. Adding a little lemon juice to the bananas can also help.

Q: Can I make this dairy-free?
A: Substitute coconut or almond milk and use a dairy-free whipped topping for a vegan-friendly version.

Paula Deen’s “Not Yo’ Mama’s Banana Pudding” is a deliciously rich and creamy Southern classic that brings a nostalgic, comforting sweetness to any table. With simple pantry ingredients and no oven required, it’s perfect for both beginner and seasoned home cooks looking to impress with ease. Make a batch, share with loved ones, and enjoy every spoonful of this iconic dessert!