Our Southern banana pudding with Chessman cookies is a classic soul food dessert made with condensed milk, and instant pudding mix. It’s creamy and delicious, and perfect for when you want something quick! This easy banana pudding recipe is also great for the holidays and other special occasions!
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Ya’ll! We are so excited to finally share our famous banana pudding recipe! It’s an easy, no bake dessert that’s extra creamy and fluffy. If you’ve ever tried banana pudding from Magnolia Bakery, then you will LOVE this recipe.
Southern banana pudding is one of those old-fashioned dessert recipes that everybody loves. And there are so many different ways to make it! Our version uses layers of creamy vanilla pudding with two types of cookies (Chessmen butter cookies and vanilla wafer crumbs).
What we love about this Southern banana pudding recipe
- It’s made using simple ingredients: Our easy recipe is made with less than 10 ingredients and there’s no baking involved.
- It’s perfect for family gatherings: This banana pudding is the perfect dessert for holidays and celebrations. We’ve made it for birthdays, retirement parties, and even holidays like Thanksgiving, Christmas, and Easter.
- It’s fluffy, creamy texture: Our fluffy banana pudding is light, smooth, and creamy, thanks to the condensed milk and Cool Whip.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Instant French vanilla pudding mix: Jell-O French Vanilla Pudding is our go-to for banana pudding. If you can’t find French vanilla, then regular instant vanilla pudding mix will also work. If you prefer a banana flavor, go with that.
- Whole milk: Necessary for the instant pudding mix.
- Sweetened condensed milk: For an extra creamy consistency and sweet flavor. Use Eagle Brand or another high quality version for the best results.
- Cool Whip: This brand of whipped cream is usually frozen, so be sure to follow the package instructions and set it in the refrigerator to thaw before using. If you don’t like Cool Whip, feel free to use another brand.
- Fresh bananas: We like to use ripe bananas sliced into rounds.
- Chessman Cookies: Marrekus has to have Pepperidge Farm Chessmen Butter Cookies in his banana pudding! He swears by it.
- Crushed Nilla Wafers (optional): We like to do a layer of vanilla wafers crushed up between the pudding and Chessmen cookies. Use a large ziplock bag and a rolling pin, or crush the wafers using a food processor until you get the desired consistency (usually a fine crumb).
The Best Banana Pudding Recipe
Detailed instructions can be found in the recipe card below.
Step 1. Pour cold mix in a large mixing bowl.
Step 2. Add the instant pudding mix and whisk until smooth, about 2-5 minutes.
Step 3. Pour in the sweetened condensed milk and whisk until fully combined.
Step 4: Fold in the Cool Whip and stir to combine.
Step 3. Chill the pudding mixture in the refrigerator for 5 minutes to allow it to thicken.
Step 4. In a serving dish, layer the ingredients starting with a layer of banana slices.
Step 3. Add a layer of pudding and then the crushed vanilla wafer cookies.
Step 4. Add a layer of Chessmen cookies. Repeat until all ingredients are used. Make sure the final layer is of Chessmen cookies, and that they’re all facing the right way.
Recipe Tips for Creamy Banana Pudding
- Add lemon to prevent bananas from turning brown. Lightly sprinkle the bananas with lemon juice before adding them to the dish. The lemon juice helps keep them fresh and looking bright.
- Make sure the milk and Cool Whip are chilled. This helps the pudding set properly.
- Choose bananas that are just ripe—yellow with few or no brown spots—for the best texture and flavor. Overripe bananas can become mushy in the layers.
- Refrigerate the assembled pudding for at least 4 hours or overnight. This allows the cookies to soften slightly and the flavors to meld, resulting in a creamier, more flavorful dessert.
- Top with crushed cookies, extra Cool Whip, or even caramel drizzle for extra razzle dazzle before serving.
How to Store Leftovers
- Store leftover homemade pudding in an airtight container or cover the serving bowl or dish with plastic wrap. Place in the refrigerator for up to 4 days.
- Keep in mind that the bananas may turn brown due to oxidation (when it’s exposed to oxygen in the air). It doesn’t affect the taste, but it is something to keep in mind!
Commonly Asked Questions
If you don’t have Nilla wafers, you can use other cookies like Chessman cookies. Other options are graham crackers or even ladyfingers.
To keep bananas from turning brown in banana pudding, you can sprinkle them with a tiny bit of lemon juice. The acid in the lemon juice helps slow down the browning.
Southern Banana Pudding with Chessman Cookies
Equipment
- Large Bowl for mixing the pudding ingredients.
- Hand mixer or whisk to blend the pudding mix, milk, and condensed milk.
- A food processor or large Ziploc bag with a rolling pin to crush the vanilla wafer cookies into crumbs (if using).
Ingredients
- 1 (3.4-ounce) box of French vanilla instant pudding mix
- 2 cups whole milk cold
- 1 (14-ounce) can of sweetened condensed milk
- 1 (8-ounce) Cool Whip thawed
- 3-4 ripe bananas sliced (toss in 1 teaspoon lemon juice to prevent browning if desired)
- 2 (7.25-ounce) packs of Pepperidge Farm Chessmen Butter Cookies
- 1 (11-ounce) box of Nilla Wafers crushed to a crumb consistency (optional)
Instructions
- In a large mixing bowl, use a hand mixer or whisk together the pudding mix and cold milk until smooth, about 2-5 minutes.
- Add the sweetened condensed milk and mix until fully combined.
- Gently fold in the Cool Whip until the mixture is light and creamy.
- Chill the pudding mixture in the refrigerator for 5 minutes to allow it to thicken.
- In a serving dish, layer the ingredients: start with a layer of banana slices, followed by a layer of pudding, crushed vanilla wafer cookies, and Chessmen cookies. Repeat the layering process until all ingredients are used. Make sure when you're finished that you have a layer of Chessmen cookies on top of the pudding.
- Refrigerate until ready to serve, preferably for at least 4 hours.
Notes
- Add lemon to prevent bananas from turning brown. Lightly sprinkle the bananas with lemon juice before adding them to the dish. The lemon juice helps keep them fresh and looking bright.
- Make sure the milk and Cool Whip are chilled. This helps the pudding set properly.
- Choose bananas that are just ripe—yellow with few or no brown spots—for the best texture and flavor. Overripe bananas can become mushy in the layers.
- Refrigerate the assembled pudding for at least 4 hours or overnight. This allows the cookies to soften slightly and the flavors to meld, resulting in a creamier, more flavorful dessert.
- Top with crushed cookies, extra Cool Whip, or even caramel drizzle for extra razzle dazzle before serving.
This sounds a lot like Paula Deen’s ‘Not yo Mama’s banana pudding” which is my favorite. Same ingredients, minus the crushed wafers.
Hey Nikki! We aren’t familiar with her recipe, but just Googled it and it looks good! She also adds cream cheese to hers, we will have to try it that way! Marrekus doesn’t like a ton of bananas, so we only use a couple in our banana pudding recipe. Paula Deen’s version has twice the amount! I LOVE bananas, so I may have to sneak some extra slices in 🙂
Great and Easy!
Thank you, Tiffany! We love this banana pudding recpe!
Delicious 😊
Thanks so much! I’m so glad you enjoyed it! 😊
This is the recipe to bring to the gatherings if you want to be the talk of the table.
I do suggest you make two because you won’t be bringing back with you.
What more could you ask for great taste and simple to make.