Not Yo Mama's Banana Pudding
Not Yo Mama's Banana Pudding stands out for its fluffy cream cheese filling, instant French vanilla pudding, buttery Chessmen cookies, and soft banana layers that turn extra luscious after chilling.
Equipment
- 13x9x2-inch baking dish
- handheld electric mixer
- Mixing Bowls
- Rubber spatula
Ingredients
- 1 12-oz container frozen whipped topping, thawed, or equal amount sweetened whipped cream
- 1 14-oz can sweetened condensed milk
- 1 8-oz package cream cheese, softened
- 2 cups milk
- 1 5-oz box instant French vanilla pudding mix
- 6 to 8 bananas, sliced
- 2 bags chessmen cookies
Instructions
- Arrange 1 bag of chessmen cookies across the bottom of a 13x9x2-inch dish, then cover them with a layer of sliced bananas. The bananas should sit in an even layer so every scoop gets fruit and the cookies stay neatly covered.
- Beat the milk and instant French vanilla pudding mix in a mixing bowl with a handheld electric mixer until combined. Use cold milk so the pudding thickens properly and starts looking smooth and slightly creamy right away.
- In a second bowl, beat the softened cream cheese with the sweetened condensed milk until completely smooth. The mixture should look glossy and velvety with no little white lumps.
- Fold the thawed whipped topping into the cream cheese mixture with a rubber spatula. Use gentle strokes so the mixture stays airy instead of turning dense or loose.
- Stir the cream cheese mixture into the pudding mixture until evenly blended. The finished filling should be a uniform pale yellow with no streaks.
- Spoon the filling over the banana layer, then cover the top with the remaining cookies. Spread gently so the bottom layer stays in place and the surface looks evenly covered.
- Refrigerate until ready to serve. The dessert should be fully chilled so the filling firms up and the cookies begin to soften.
Notes
Texture tip: Slice the bananas about 1/4 inch thick so they hold their shape instead of disappearing into the filling.
Cookie tip: Tuck the cracked cookies into the bottom layer where no one will notice, and save the prettier whole cookies for the top layer.
Prep tip: If making a day ahead, toss the banana slices in two teaspoons of lemon, orange, or pineapple juice to prevent browning and keep a fresher look.
Storage: Keep leftovers covered and refrigerated. Because this dessert contains milk, cream cheese, and whipped topping, it should stay well chilled, and refrigerator temperatures should stay at 40 °F or below for perishable dairy foods.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.