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Paula Deen Chocolate Banana Pudding

This Paula Deen chocolate banana pudding recipe is pure comfort with a twist of indulgence. A rich chocolate spin on the classic Not Yo Momma Banana Pudding that's perfect for gatherings or a cozy night in.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 1 package instant chocolate pudding mix 5 oz
  • 2 cups cold milk
Cream Layer
  • 1 package cream cheese softened, 8 oz
  • 1 can sweetened condensed milk 14 oz
  • 1 container whipped topping 8 oz, thawed
Layers
  • 2 bags Chessmen cookies
  • 4 ripe bananas sliced

Equipment

  • 9x13-inch dish
  • mixing bowls
  • Whisk
  • electric mixer

Method
 

  1. In a large bowl, whisk together the instant chocolate pudding mix and cold milk until thickened. Set aside to chill.
  2. In another bowl, beat cream cheese until smooth, then mix in the sweetened condensed milk. Gently fold in whipped topping until fully combined.
  3. In a 9x13-inch dish, arrange a layer of Chessmen cookies, followed by a layer of sliced bananas. Spread half of the cream mixture, then spoon over the chocolate pudding. Top with remaining cream mixture and a final layer of cookies.
  4. Cover and refrigerate for at least 4 hours or overnight to allow cookies to soften and flavors to blend.

Notes

  • Feel free to substitute Chessmen cookies with vanilla wafers or graham crackers.
  • Add chocolate shavings or chips for an extra indulgent touch.