Not Yo’ Mama’s Banana Pudding is a rich no-bake dessert layered with butter cookies, sliced bananas, and an extra-creamy vanilla filling made with cream cheese, sweetened condensed milk, instant pudding, and whipped topping.
What makes this version different from a basic banana pudding is the filling. The cream cheese and condensed milk make it thicker and richer, while the whipped topping keeps it from feeling too dense.
I like making it several hours before serving because the refrigerator time does part of the work. The filling firms, the cookie layers soften slightly, and the whole dessert becomes easier to scoop cleanly.
For more easy no-bake desserts, try our Strawberry Cream Cheese Icebox Cake or browse our Dessert recipes.
A Few Ingredients That Make the Difference
Butter cookies: Chessmen-style cookies are a classic choice because they hold their shape well at first, then soften into a cake-like layer as the pudding chills.
Instant vanilla pudding: Use instant pudding rather than cook-and-serve. It thickens quickly with the cold milk and gives the filling its base structure.
Cream cheese: Let it soften completely before mixing. Cold cream cheese is the easiest way to end up with small lumps that are hard to smooth out later.
Bananas: I use ripe bananas that are still firm enough to slice. Very soft bananas break down faster during the chilling time.
Ingredients
- 2 (7.25-ounce) bags Chessmen-style butter cookies
- 2 cups milk
- 1 (5.1-ounce) box instant vanilla pudding mix
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened
- 1 (12-ounce) container frozen whipped topping, thawed
- 6 to 8 medium bananas, sliced about 1/2 inch thick
How to Make Not Yo’ Mama’s Banana Pudding
- Beat the milk and instant pudding mix in a large bowl for about 2 minutes, or until thickened.
- In a separate bowl, beat the softened cream cheese and sweetened condensed milk until smooth.
- Fold the thawed whipped topping gently into the cream cheese mixture.
- Add that mixture to the vanilla pudding and stir or fold until evenly combined.
- Arrange one bag of butter cookies in a single layer across the bottom of a 9×13-inch dish.
- Layer the sliced bananas evenly over the cookies.
- Spread the pudding mixture over the bananas and smooth the top.
- Arrange the second bag of cookies over the pudding.
- Cover and refrigerate for at least 3 hours. Overnight chilling gives you softer cookie layers.
- Serve chilled.
How I Keep the Filling Smooth
The cream cheese needs to be soft before it meets the condensed milk. I beat those two together until there are no visible lumps before I bring the pudding into the bowl.
Once the whipped topping goes in, use a lighter hand. Folding keeps more air in the mixture and gives the finished pudding a softer texture.
Can I Use Vanilla Wafers?
Yes. The appearance is different, but vanilla wafers work well with the same filling. They also soften nicely after a few hours in the refrigerator.
Make Ahead and Storage
This is a good make-ahead dessert because it needs refrigerator time anyway. I usually aim for at least 3 hours, though making it the night before is convenient if you like very soft cookie layers.
Keep leftovers covered in the refrigerator. The bananas darken and soften over time, so the pudding is at its best within the first few days.
Frequently Asked Questions
Can I make this the night before?
Yes. Overnight chilling works very well and gives the cookies plenty of time to soften.
Why is my filling lumpy?
The cream cheese was probably still too cold. Let it soften fully and beat it smooth with the condensed milk before combining it with the pudding.
Can I use fewer bananas?
Yes. Six to eight is a useful range, so adjust the amount to the size of your bananas and how fruit-forward you want the dessert to be.
