Paula Deen Chocolate Banana Pudding
This Paula Deen chocolate banana pudding is comfort food dressed up! With layers of creamy chocolate pudding, bananas, and buttery Chessmen cookies, it’s a rich twist on a Southern classic. Perfect for holidays, potlucks, or Tuesday night cravings. Simple to make and unforgettable on the spoon.
Equipment
- Mixing Bowl
- Hand Mixer
- 9x13 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 9x13-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.