I’m such a huge fan of traditional southern desserts. Red Velvet, peach cobbler, banana pudding, caramel cake – I love them all. I have to admit…this original idea isn’t my recipe. It belongs to Paula Deen. It’s her “Not Your Mama’s Banana Pudding.” But, I did take a riff on it – made 2 small changes. I like a much stiffer banana pudding – so I nixed the cream cheese. Also, I use a little less milk in the instant French vanilla pudding – the way it set up is simply marvelous. I had the bright idea to serve them in wine glasses (seeing as though I didn’t have any martini glasses), but you get the idea. LOL.

Here’s the recipe:


1 box of French Vanilla flavored Jello pudding

1 cup of whole milk

1 container of cool whip

1 can of sweetened condensed milk

5 bananas, sliced

Pepperidge Farm Chessman Butter Cookies


Mix jello pudding and milk together and let stand for just one minute. Add sweetened condensed milk and fold in the cool whip. Layer a glass with bananas, cookies, and the cream mixture. Refrigerate for at least 6 hours and enjoy.

No automatic alt text available.


  1. Hi! I have developed an allergy to milk but I like banana pudding….Can the milk be substituted for almond milk? Thanks!

    • I’ve heard that u can substitute almond milk for regular milk in just about any recipe. My guess would be yes.

      • I have tried it with almond milk and the Jello pudding did not set. It says on the packaging that the pudding won’t set using soy products but almond milk doesn’t work either.

  2. Hi, I’m gonna be making this for Thanksgiving, but I need the measurement for the heavy cream for the first recipe on the video so that I can make my own whip cream.

Comments are closed.