If you grew up anywhere below the Mason-Dixon line, you know banana pudding ain’t just dessert it’s tradition. And this version? It’s like your grandma’s banana pudding got all dressed up for church and added a splash of chocolate just to keep things interesting. This Paula Deen chocolate banana pudding recipe brings in all that Southern charm with a rich chocolate twist that makes folks ask for seconds (and thirds if they’re bold).
Why You’ll Fall in Love with This Pudding
- Chocolate meets nostalgia in the creamiest way
- No baking needed
- Fancy enough for a potluck, easy enough for a weekday sweet tooth
What You’ll Need And Why It Matters
Every ingredient here pulls its weight:
- 8 oz cream cheese : Adds tang and richness that balances the sweetness
- 1 (14 oz) can sweetened condensed milk : The magic-maker for texture and flavor
- 2 cups cold milk : Thins the pudding to that perfect creamy state
- 2 (3.9 oz) boxes instant chocolate pudding : Chocolate is the star, don’t skimp
- 12 oz Cool Whip : Lightens up the mix and brings that cloud-like fluff
- 4–5 ripe bananas : Sweet and soft, they’re the heart of this classic
- 2 packs Chessmen cookies: Buttery shortbread that holds it all together
- Optional: 1/4 cup sour cream : Adds a little twang and depth
How to Bring It All Together
Picture this like making a Southern trifle messy in the best way:
- Line the bottom of a 9×13-inch dish with one package of Chessmen cookies.
- Layer on the banana slices like you’re laying bricks of love.
- Beat the cream cheese until smooth and add in the condensed milk.
- In a separate bowl, whisk the chocolate pudding mix with cold milk until thick.
- Fold the pudding into the cream cheese mixture gently.
- Now fold in the Cool Whip (and sour cream if using) until smooth.
- Pour this chocolatey, creamy heaven over your bananas and cookies.
- Top with the remaining pack of Chessmen cookies.
- Chill for at least 4 hours, but overnight is even better.
What Not To Do (Yes, Even Southern Queens Make Mistakes)
Let’s talk about the common slip-ups with this Paula Deen chocolate banana pudding recipe:
- Using underripe bananas : They won’t soften or sweeten the way you want.
- Overmixing Cool Whip : You’ll deflate that dreamy fluff and lose texture.
- Skipping chill time : Don’t rush it, darlin’. The magic happens in the fridge.
- Swapping cookies : Look, I love Nilla wafers too, but Chessmen make this dessert iconic.
Pro Tips from My Nashville Kitchen
Now here’s where I put my arm around you and whisper the secrets.
This recipe gets even better the next day. Seriously, it’s like the flavors do a little slow dance in the fridge overnight and come out singing.
Wanna really impress the crowd? Add a drizzle of homemade chocolate ganache before serving. Just warm some heavy cream, pour it over chopped chocolate, stir, and let it cool slightly before zig-zagging over the top.
You can also play around with the pudding swirl in some peanut butter for a Reese’s-inspired twist. Or try layering in crushed chocolate wafers between the bananas for extra crunch.
How to Serve It Up Southern-Style
- Slice big squares and serve on vintage china if you’ve got it.
- Pair with strong coffee or sweet tea (yes, even for dessert).
- Add a fresh banana slice on top and a mint sprig for that restaurant flourish.
You can even turn this into a trifle-style centerpiece for the holidays, just like I did last Christmas and folks are still talking about it.
Paula Deen Chocolate Banana Pudding
Equipment
- Mixing Bowl
- Hand Mixer
- 9×13 inch dish
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 2 cups cold milk
- 2 boxes instant chocolate pudding 3.9 oz each
- 12 oz Cool Whip thawed
- 4–5 ripe bananas sliced
- 2 packs Chessmen cookies
- 1/4 cup sour cream optional
Instructions
- Line the bottom of a 9×13-inch dish with one package of Chessmen cookies.
- Slice the bananas and layer them evenly over the cookies.
- In a bowl, beat the cream cheese until smooth, then mix in the sweetened condensed milk.
- In a separate bowl, whisk the chocolate pudding mix with cold milk until thickened.
- Fold the pudding into the cream cheese mixture gently.
- Fold in Cool Whip (and optional sour cream) until well combined.
- Pour the chocolate mixture over the bananas and cookies.
- Top with the second pack of Chessmen cookies.
- Chill for at least 4 hours or overnight for best results.
Notes
- To add flair, drizzle with ganache or layer with crushed chocolate wafers.
- Best enjoyed the next day after chilling.
- Great for potlucks, holidays, or casual desserts. Serve with sweet tea or coffee.
Common Questions About Chocolate Banana Pudding
Can I make this ahead of time?
Absolutely! In fact, it’s even better after sitting overnight. The cookies soften just right, and the flavors meld together like old friends at a family reunion.
Can I use homemade pudding instead of instant?
You sure can! Just make sure it’s fully cooled before mixing it with the cream cheese. But honestly? Instant pudding does the trick beautifully here and keeps things easy-peasy.
What’s the difference between this and Not Yo Mama’s Banana Pudding?
Great question! Paula Deen’s Not Yo Momma Banana Pudding uses vanilla pudding and no chocolate, while this version brings a deep chocolate flavor that adds a decadent spin. Same idea, just a different vibe.
Can I bake this banana pudding?
This one’s a no-bake darling. But if you’re looking for a baked banana pudding, check out my take on an oven-warmed Southern classic (or check out our Biscoff Banana Pudding too it’s a reader favorite).
More Southern Sweets to Love
If this banana pudding hit the spot, you’ll swoon for:
- Mini Chocolate Chip Cookies to crumble on top
- Banana Bread Cookies soft, chewy, and banana-packed
- Cream Berry Fairy Dessert for those fruity, creamy cravings
Let’s Wrap This Up with a Spoon
This Paula Deen chocolate banana pudding recipe is more than just dessert. It’s comfort layered in sweetness. It’s Southern tradition with a chocolate-dipped twist. Whether you’re whipping it up for Sunday supper, a potluck, or just a Tuesday treat it’s bound to steal hearts.
And if you’re itching for more banana pudding brilliance, Paula’s got a few more up her sleeve. Head on over to the Paula Deen Magazine and explore six more delicious takes. But don’t say I didn’t warn you you’ll want to try every one.
