Not Yo Momma’s Banana Pudding | My Version of Paula Dean’s Recipe

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream provides a dairy-free option while maintaining richness.

whipped topping

🥗Healthier: homemade whipped cream

💰Cheaper: store-brand whipped topping

Homemade whipped cream can be made with less sugar and no preservatives.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Prepare to make the filling for the banana pudding over a couple of days.

Substitute Pepperidge Farm cookies with Nilla Wafers due to availability.

Start by making the pudding: combine 2 cups of milk with 5 ounces of pudding mix and set aside.

In a mixing bowl, add 1 brick of cream cheese and 1 can of sweetened condensed milk (doubling the recipe).

Blend the cream cheese and sweetened condensed milk until smooth.

Combine the pudding mixture with the cream cheese mixture using beaters on low speed.

Add 12 ounces of Cool Whip (1.5 containers) to the mixture and blend until well combined.

Store the filling in the refrigerator overnight to set.

On day two, prepare to assemble the banana pudding by crumbling Nilla Wafers for the base.

Slice up some bananas for layering in the dessert.

In a serving dish, add a spoonful of crumbled Nilla Wafers, followed by sliced bananas, and then fill with the cream cheese and pudding mixture.

Top with more crumbled Nilla Wafers and repeat the layers as desired.

After assembly, cover with Saran wrap and refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Dietary

Allergens