Paula Deen’s Banana Pudding


  • 1 12-oz container frozen whipped topping, thawed
  • 1 14-oz can sweetened condensed milk
  • 1 8-oz package cream cheese, softened
  • 2 cups milk
  • 1 5.1-oz box instant French vanilla pudding mix
  • 6 to 8 sliced bananas, sliced
  • 2 7.25-oz bags Pepperidge Farm Chessmen cookies


  1.  Line the bottom of a 13×9 baking dish with cookies then add a layer of bananas over cookies
  2. (see note). Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with
  3. an electric mixer until smooth.
  4.  Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth.
  5. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.
  6.  Add whipped topping to the mixture then fold together until incorporated.
  7.  Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover
  8. and refrigerate before serving

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Paula Deen’s Banana Pudding
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