Banana pudding is high up on the list of my favorite desserts. Shortbread cookies, bananas and vanilla pudding are a match made in heaven. You are going to love this recipe for the best banana pudding ever!

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Although I would say this dessert goes well with literally any meal, it especially works well with a great Southern dinner or spring brunch!

This recipe is based on Paula Deen’s recipe, Not Yo Mama’s Banana Pudding. I’ve been making her recipe for years but I made a few tweaks that I feel make it even better!

What You Will Need

1 can (14 oz.) sweetened condensed milk

16 ounces Cool Whip

1 (8 oz.) package cream cheese (room temperature)

1 box (5.1 oz.) instant vanilla pudding mix

2 cups whole milk

4-5 medium bananas

2 bags Pepperidge Farm Chessmen cookies

For another delicious spring recipe, try out my Grilled Lamb Chops with Pesto recipe!

How to Make

Using a stand mixer or hand held mixer, mix room temperature cream cheese with sweetened condensed milk until smooth.

Add pudding mix and continue mixing until all lumps are gone.

Slowly add milk until mixture is completely smooth. Remove bowl from stand mixer.

Fold in 3/4 of the cool whip followed by the sliced bananas.

To serve, crumble half of the shortbread cookies and place into the bottom of your serving dish or dishes. Next, portion out the banana pudding mixture. Top each with a dollop of the remaining Cool Whip and the remaining shortbread cookies.

Enjoy!

I hope you love this banana pudding recipe as much as I do!