Not Yo Mama’s Banana Pudding

Say hello to Not Yo Mama’s Banana Pudding! This ain’t your grandma’s recipe–we’ve taken a classic Southern treat and leveled it up with some delicious twists you’ll love, whether you’re making it for a family gathering or just because, this recipe is guaranteed to be a hit.

There are so many different ways to enjoy banana pudding. If you enjoy banana pudding, try this No Bake Banana Pudding Cheesecake, Banana Pudding Layer Cake, or this Banana Pudding Poke Cake.

Why You’ll Love This Recipe

• Unbeatable Flavor: Creamy layers of pudding, whipped topping, and bananas topped with buttery Chessmen cookies! Each bite is a flavor explosion.
• Easy to Make: With just a few simple steps, this dessert comes together in no time, no baking skills required.
• Perfect for Sharing: Whether it’s a summer cookout or a holiday potluck, this pudding always steals the show.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

At the heart of this recipe are delicious layers of vanilla pudding, cream cheese, sweetened condensed milk, bananas, and crumbled Chessmen cookies. And because we want every layer to shine, we’ve even added a dash of toasted pecans for an extra crunch.

Variations

• Caramel Drizzle: Add a drizzle of caramel sauce between layers for an extra indulgent touch.
• Chocolate Twist: Swap out vanilla pudding for chocolate and finish with shaved chocolate on top.
• Nut-Free Version: Skip the pecans altogether for a nut-free dessert.
• Gluten-Free Option: Replace the Chessmen cookies with your favorite gluten-free alternatives.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Crush 1½ bags of Chessman cookies using a food processor or by hand in a zip-top bag. In a medium bowl, mix the crushed cookies with 4 tablespoons melted butter until evenly coated.

2. Press the mixture firmly into the bottom of a 9×13-inch casserole dish. Bake for 8–10 minutes until lightly golden. Let cool completely.

3. In a dry skillet over medium heat, toast ½ cup chopped pecans for 4–6 minutes, stirring frequently, until fragrant and golden. Set aside to cool.

4. In a large mixing bowl, combine milk and instant pudding mix. Mix with an electric hand mixer on low speed for about 2 minutes until thickened.

5. In a separate large bowl, beat softened cream cheese and sweetened condensed milk on medium-high speed until smooth and lump-free.

6. Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Once combined, fold in the pudding mixture until fully incorporated.

7. Layer banana slices evenly over the cooled cookie crust. Sprinkle half of the toasted pecans over the bananas.

8. Spread the cream mixture over the bananas and smooth it into an even layer. Crush the remaining ½ bag of cookies and sprinkle them over the top. Chill for at least 3 hours.

Expert Tips

• Bananas Too Ripe? Choose bananas that are slightly firm. Overripe bananas can get mushy.
• Prep Ahead: This dessert actually tastes better the next day. Prep it the night before for even richer flavors.
• Pro Tip for Even Layers: Use the back of a spoon or an offset spatula to smooth the cream mixture for Instagram-worthy layers!

Frequently Asked Questions

Do you have questions about this not yo mama’s banana pudding recipe? Here are the answers to the most commonly asked questions.

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Looking for more banana pudding recipes? Check out these Banana Pudding Walking Tacos, Banana Pudding Cups, or this Banana Pudding Cheesecake Bars recipe.

📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Not Yo Mama’s Banana Pudding

Not Yo Mama's Banana Pudding isn’t your average dessert. Imagine luscious layers of pudding, perfectly ripe bananas, and a generous helping of buttery cookies that soften into the most delightful texture.

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5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 12 Servings

Calories: 596kcal

Equipment

• Food processor
• medium bowl
• electric bowl
• dry skillet
• 9×13 inch casserole dish
• large bowl
• Rubber spatula

Ingredients

• 14.5 ounces Pepperidge Farm Chessman cookies
• 4 tablespoons unsalted butter melted
• 2 cups milk
• 5.1 ounces instant vanilla pudding mix
• 14 ounces sweetened condensed milk
• 8 ounces cream cheese softened
• 12 ounces whipped topping thawed
• 6 –8 medium bananas sliced into ½-inch rounds
• ½ cup pecans roughly chopped and toasted

Instructions

• Preheat the oven to 350 degrees.
• Crush 1½ bags of Chessman cookies using a food processor or by hand in a zip-top bag.
• In a medium bowl, mix the crushed cookies with 4 tablespoons melted butter until evenly coated.
• Press the mixture firmly into the bottom of a 9×13-inch casserole dish.
• Bake for 8–10 minutes until lightly golden. Let cool completely.
• In a dry skillet over medium heat, toast ½ cup chopped pecans for 4–6 minutes, stirring frequently, until fragrant and golden. Set aside to cool.
• In a large mixing bowl, combine milk and instant pudding mix.
• Mix with an electric hand mixer on low speed for about 2 minutes until thickened.
• In a separate large bowl, beat softened cream cheese and sweetened condensed milk on medium-high speed until smooth and lump-free.
• Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula.
• Once combined, fold in the pudding mixture until fully incorporated.
• Layer banana slices evenly over the cooled cookie crust.
• Sprinkle half of the toasted pecans over the bananas.
• Spread the cream mixture over the bananas and smooth it into an even layer.
• Crush the remaining ½ bag of cookies and sprinkle them over the top.
• Finish by sprinkling the remaining toasted pecans for garnish.
• Cover with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, to allow flavors to meld and layers to set.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 596kcal | Carbohydrates: 75g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 336mg | Potassium: 499mg | Fiber: 2g | Sugar: 52g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 1mg