This Not Yo’ Mama’s Banana Pudding is a famous spin on the traditional Southern favorite. Richer and thicker than classic versions, it gets its signature texture from the combination of cream cheese and sweetened condensed milk. The real game-changer is swapping vanilla wafers for buttery Chessman cookies, which add a subtle shortbread flavor and keep a slight bite, making each layer extra indulgent.
Not Yo’ Mama’s Banana Pudding
Ingredients
| Ingredient | Amount |
|---|---|
| Chessman cookies | 2 bags |
| Bananas, sliced | 6–8 |
| Whipped topping (such as Cool Whip) | 12 oz |
| Cream cheese, softened | 8 oz |
| Sweetened condensed milk | 1 can |
| Milk | 2 cups |
| French vanilla instant pudding mix | 1 small box |
Instructions
Step 1: Create the Base Layer
Arrange one full bag of Chessman cookies across the bottom of a 13×9-inch baking dish. Evenly spread the sliced bananas over the cookies.
Tip: Cut the bananas into slices about ¼ inch thick so the layers stay even and the dessert slices neatly.
Step 2: Make the Filling in Two Parts
- In one bowl, whisk the pudding mix with the milk until it begins to thicken.
- In another large bowl, beat the softened cream cheese together with the sweetened condensed milk until smooth and creamy with no lumps.
Step 3: Fold in the Whipped Topping
Gently fold the whipped topping into the cream cheese mixture. Once combined, add this mixture to the prepared pudding and stir until smooth and velvety.
Step 4: Assemble and Refrigerate
Spread the pudding mixture evenly over the banana and cookie layers. Place the remaining bag of Chessman cookies neatly on top, forming a full layer. Refrigerate for at least 4 hours, though overnight chilling produces the best texture.