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Not Yo’ Mama’s Banana Pudding Recipe

Not Yo’ Mama’s Banana Pudding Recipe

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  • Make the pudding filling: In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until fully combined. In a separate bowl, whisk together the pudding mix and cold milk until thickened, then fold into the cream cheese mixture.
  • Add the whipped topping: Gently fold in the whipped topping until the mixture is fluffy and well blended.
  • Assemble the dish: Pour the pudding mixture over the banana layer and smooth the top. Finish by arranging the remaining Chessmen cookies on top.
  • Chill and serve: Refrigerate for at least 4 hours (or overnight) to allow the flavors to blend and the cookies to soften slightly. Serve cold and enjoy!

    • Tips for Success

    • Use ripe but firm bananas to avoid browning or mushy texture.
    • Let it chill overnight for best results — the flavors deepen and the texture becomes irresistibly creamy.
    • Make it your own: Swap in banana-flavored pudding, or sprinkle crushed cookies or chopped nuts on top for extra crunch.

    Final Thoughts

    Not Yo’ Mama’s Banana Pudding is rich, creamy, and undeniably Southern — the kind of dessert that earns you recipe requests every time you bring it out. It’s indulgent without being heavy, nostalgic without being outdated, and just modern enough to surprise and delight your taste buds.

    Whether you’re hosting a backyard cookout, contributing to a church supper, or simply treating yourself, this pudding is a no-fail crowd-pleaser. Just don’t be surprised when it disappears in minutes — and don’t forget to grab a piece before it’s gone!

    Would you like a printable version, a layered trifle variation, or even a mini serving version for parties? I’d be happy to help with that too!