Paula Deen’s “Not Yo’ Mama’s Banana Pudding” is a rich, creamy, and indulgent twist on the classic Southern dessert. It’s got layers of vanilla pudding, bananas, and buttery Nilla wafers, topped with a luscious whipped topping that makes it impossible to resist.

Here’s a version inspired by Paula Deen’s style:

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🍌 Paula Deen’s Not Yo’ Mama’s Banana Pudding

🕒 Prep: 20 min | Chill: 2+ hours

🍽️ Serves: 8–10

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🧂 Ingredients

• 1 box (5.1 oz) instant vanilla pudding mix

• 2 cups cold milk

• 1 (14 oz) can sweetened condensed milk

• 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)

• 1 (12 oz) box Nilla wafers

• 5–6 ripe bananas, sliced

• 1 tsp vanilla extract

• Optional: ½ cup chopped pecans or toasted coconut for garnish

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👩‍🍳 Instructions

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened.

2. Stir in the sweetened condensed milk and vanilla extract until smooth.

3. Gently fold in half of the whipped topping.

4. In a large trifle dish or 9×13 pan, layer as follows:

   • A single layer of Nilla wafers

   • A layer of banana slices

   • A layer of pudding mixture

5. Repeat layers until all ingredients are used, finishing with pudding on top.

6. Spread the remaining whipped topping evenly over the top.

7. Garnish with crushed wafers, chopped pecans, or toasted coconut if desired.

8. Cover and chill for at least 2 hours before serving (overnight is even better!).

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Tips

• Use ripe but firm bananas to prevent mushiness.

• For extra decadence, drizzle caramel sauce between layers.

• For a boozy twist, add a splash of banana liqueur or rum to the pudding mix.

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Want the original Paula Deen recipe text or a lighter version next?