I couldn’t believe how Paula Deen’s cream cheese and sweetened condensed milk banana pudding turns ordinary layers into an outrageously silky, addictive dessert that makes me keep reaching for one more spoonful.

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I’m obsessed with Paula Deen’s banana pudding because it tastes like indulgence without apology. The cream cheese gives the whole thing a tangy, rich backbone that makes each spoonful sing.

And sweetened condensed milk? Ridiculously addictive sweetness that pulls the layers together into something you want more of immediately.

The texture shifts between silken pudding and crunchy vanilla wafers, with banana slices slipping into every nook. I love how it’s unapologetically decadent and loud, not timid.

It’s the kind of dessert that makes you stop mid-conversation and actually taste. Dessert that demands attention.

Worth every bite. I want more now.

Ingredients

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8 oz cream cheese, softened — adds creamy tang and richness that makes the pudding feel indulgent.
Sweetened condensed milk — basically pure dessert sugar and cream, makes it luxuriously sweet and silky.
Instant vanilla pudding mix — quick thickener that gives that classic vanilla pudding texture everyone expects.
Cold milk — thins and melds mixes together, keeps things smooth and fridge-ready.
Frozen whipped topping, thawed — adds fluffy lightness; it’s what keeps the whole thing airy.
Vanilla wafer cookies (Nilla wafers) — crunchy then soft cookie layers, nostalgic and totally cookie-forward.
Ripe bananas, sliced — sweet, ripe banana flavor and soft texture, the star you’ll actually taste.
Vanilla extract — basically boosts vanilla notes and makes everything taste homemade and rounded.

Ingredient Quantities

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

2 (3.4 oz) packages instant vanilla pudding mix

3 cups cold milk

1 (8 oz) container frozen whipped topping, thawed

1 (11 oz) box vanilla wafer cookies (Nilla wafers)

4 to 5 ripe bananas, sliced

1 teaspoon vanilla extract

How to Make this

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1. Beat the softened cream cheese in a large bowl until smooth, then slowly pour in the sweetened condensed milk and keep beating until it’s creamy and lump free.

2. Stir in the vanilla extract, then add the instant vanilla pudding mixes and whisk until completely combined; let the mixture sit a few minutes to start thickening.

3. Pour in the 3 cups cold milk and whisk briskly until the pudding is fully set and smooth; if it’s too thick you can add a splash more milk, but not too much.

4. Fold in the thawed whipped topping gently with a spatula until the filling is light and fluffy, scrape the bowl so nothing’s wasted.

5. Arrange a single layer of vanilla wafers in the bottom of a 9×13 dish or large trifle bowl, breaking a few to fill gaps if needed.

6. Top the wafers with a layer of sliced bananas, then spread about one third of the pudding mixture over the bananas, pressing lightly so it fills gaps.

7. Repeat with another wafer layer, more banana slices, and another third of the pudding, finishing with a final wafer layer and the remaining pudding spread on top.

8. For a prettier top, press a few whole wafers around the edges and sprinkle some crushed wafers over the surface, or reserve a few banana slices to fan on top just before serving.

9. Cover tightly and chill at least 4 hours, preferably overnight, so the wafers soften and the flavors meld; if you like a little crunch, add fresh wafers just before serving.

10. Serve cold, scoop generously, and store leftovers covered in the fridge for up to 3 days; the bananas may brown a bit but it still tastes amazing.

Equipment Needed

1. Large mixing bowl
2. Electric hand mixer or stand mixer (hand whisk works if you gotta)
3. Whisk
4. Rubber spatula for folding and scraping the bowl
5. 9×13 baking dish or large trifle bowl
6. Measuring cups and teaspoons
7. Cutting board and a sharp knife for the bananas
8. Plastic wrap or airtight cover for chilling

FAQ

Q: Can I make this ahead of time? A: Yes, you can make it a day ahead, in fact it often tastes better after the flavors mingle, but cover it and keep refrigerated so the wafers dont get too soggy.

Q: How long will it keep in the fridge? A: About 2 to 3 days is best. After that the bananas start to brown and the texture changes, though its still safe to eat for a little while longer.

Q: Can I use fresh whipped cream instead of frozen whipped topping? A: Sure, whip about 2 cups heavy cream with a couple tablespoons sugar and a splash of vanilla until soft peaks form. Fold it in the same way. Fresh cream is lighter but wont be quite as stable over time.

Q: My bananas brown quickly, any tips? A: Slice them right before assembling, or toss slices with a tiny bit of lemon juice to slow browning. You can also layer the wafers on top to protect the fruit a bit.

Q: Can I use sugar free pudding or low fat milk? A: You can, but texture and sweetness will change. Sugar free puddings sometimes set differently and low fat milk can make the custard a bit thinner. Adjust to taste.

Q: How do I keep the wafers from getting mushy? A: Use thicker layers of pudding between wafer layers, and assemble close to serving time if you want them crisp. If you like the soft cake-like wafers, make it earlier and let them soften fully.

Paula Deen’s Banana Pudding Recipe Substitutions and Variations

8 oz cream cheese: swap with 8 oz mascarpone or 8 oz full fat Greek yogurt (strained well) for a tangier, lighter texture; if using yogurt, chill so it firms up a bit.
1 (14 oz) can sweetened condensed milk: use 1 cup heavy cream plus 1/2 cup sugar, gently simmer until slightly thickened, or 1 1/4 cups full fat coconut milk plus 1/4 cup sugar for a dairy free hint.
2 (3.4 oz) packages instant vanilla pudding mix: replace with 1 cup vanilla pastry cream or cook-from-scratch custard made from 3 egg yolks, 1/2 cup sugar, 2 tbsp cornstarch and 2 cups milk for a more homemade flavor.
1 (8 oz) container frozen whipped topping, thawed: use 2 cups cold heavy cream whipped with 2 tbsp powdered sugar and 1 tsp vanilla, or use chilled coconut whipped cream for a dairy free option.

Pro Tips

1) Soften the cream cheese fully and bring everything to fridge temp first. If the cream cheese is even a little cold you’ll get lumps or have to overbeat, which makes the filling dense. Also beat it slow when you add the sweetened condensed milk so it stays silky, not grainy.

2) To keep bananas from turning brown and mushy, slice them right before you assemble or toss the slices briefly in a little lemon juice or pineapple juice. Don’t soak them, just a light toss, and if you make it ahead, add a fresh banana layer or slices on top just before serving.

3) For the best texture, fold the whipped topping in very gently with a spatula. Overmixing knocks out the air and makes the whole thing heavy. If you want some crunch, reserve a handful of whole wafers and sprinkle them on top right before serving instead of letting them sit and soften overnight.

4) Chill time matters. Let it sit at least 4 hours but overnight is better so flavors meld and the wafers soften evenly. If you need to serve sooner, assemble in smaller dishes or cups so they set faster, and keep leftovers covered; they’ll be fine for about 3 days but bananas will brown a bit.

Paula Deen’s Banana Pudding Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I couldn't believe how Paula Deen's cream cheese and sweetened condensed milk banana pudding turns ordinary layers into an outrageously silky, addictive dessert that makes me keep reaching for one more spoonful.

Servings

servings

Calories

502

kcal

Equipment: 1. Large mixing bowl
2. Electric hand mixer or stand mixer (hand whisk works if you gotta)
3. Whisk
4. Rubber spatula for folding and scraping the bowl
5. 9×13 baking dish or large trifle bowl
6. Measuring cups and teaspoons
7. Cutting board and a sharp knife for the bananas
8. Plastic wrap or airtight cover for chilling

Ingredients

8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container frozen whipped topping, thawed
1 (11 oz) box vanilla wafer cookies (Nilla wafers)
4 to 5 ripe bananas, sliced
1 teaspoon vanilla extract

Directions

Beat the softened cream cheese in a large bowl until smooth, then slowly pour in the sweetened condensed milk and keep beating until it's creamy and lump free.
Stir in the vanilla extract, then add the instant vanilla pudding mixes and whisk until completely combined; let the mixture sit a few minutes to start thickening.
Pour in the 3 cups cold milk and whisk briskly until the pudding is fully set and smooth; if it's too thick you can add a splash more milk, but not too much.
Fold in the thawed whipped topping gently with a spatula until the filling is light and fluffy, scrape the bowl so nothing's wasted.
Arrange a single layer of vanilla wafers in the bottom of a 9×13 dish or large trifle bowl, breaking a few to fill gaps if needed.
Top the wafers with a layer of sliced bananas, then spread about one third of the pudding mixture over the bananas, pressing lightly so it fills gaps.
Repeat with another wafer layer, more banana slices, and another third of the pudding, finishing with a final wafer layer and the remaining pudding spread on top.
For a prettier top, press a few whole wafers around the edges and sprinkle some crushed wafers over the surface, or reserve a few banana slices to fan on top just before serving.
Cover tightly and chill at least 4 hours, preferably overnight, so the wafers soften and the flavors meld; if you like a little crunch, add fresh wafers just before serving.
Serve cold, scoop generously, and store leftovers covered in the fridge for up to 3 days; the bananas may brown a bit but it still tastes amazing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.