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Absolutely! Here’s a warm, inviting article-style write-up for the beloved Not Yo’ Mama’s Banana Pudding recipe:
Not Yo’ Mama’s Banana Pudding: A Southern Classic with a Creamy Twist
If you think you’ve had banana pudding before, think again. Not Yo’ Mama’s Banana Pudding takes the traditional Southern dessert and elevates it to something truly unforgettable. This rich, no-bake recipe — made famous by celebrity chef Paula Deen — swaps out basic pudding for a decadent, cream cheese-infused filling layered with bananas and buttery cookies.
The result? A silky, sweet, and utterly addictive dessert that’s guaranteed to steal the show at potlucks, barbecues, holidays, or any gathering in need of a little Southern charm.
Why It’s Called Not Yo’ Mama’s
Unlike old-school banana pudding made with vanilla wafers and boxed pudding, this version is “not your mama’s” because it’s creamier, more indulgent, and uses Pepperidge Farm Chessmen cookies for a luxurious crunch and buttery flavor. Add to that a fluffy whipped topping and fresh bananas, and you’ve got a dessert that feels homemade and elevated all at once.
Ingredients
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 ripe bananas, sliced
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (5 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 (12 oz) container frozen whipped topping (like Cool Whip), thawed
Instructions
- Layer the base: Line the bottom of a 9×13-inch dish with one layer of Chessmen cookies. Arrange sliced bananas evenly over the cookies.
