Not Yo Mama’s Banana Pudding is a creamy Southern-style, no-bake dessert layered with cookies, bananas, and pudding for the ultimate crowd-pleasing treat.

If you grew up with classic banana pudding, this version takes everything you love and makes it extra lush. The creamy filling, soft cookies, and sweet bananas come together into a spoonable dessert that feels both nostalgic and special.

It’s perfect for potlucks, holidays, church gatherings, or any time you need a dessert that feeds a crowd without turning on the oven. You’ll love how quickly it comes together, and your guests will love how it tastes like it took all day.

Because it’s made ahead and chilled, this Not Yo Mama’s Banana Pudding is also ideal for busy hosts. Assemble it in the morning (or the day before), and you’re rewarded with a chilled, sliceable dessert that disappears fast.

What You Need to Make This Not Yo Mama’s Banana Pudding

Vanilla wafer cookies – Form the “crust” and layers, softening as they sit to create a cake-like texture with a bit of nostalgic cookie flavor in every bite.

Ripe bananas – Sliced into rounds for sweet, creamy layers. Choose bananas with plenty of brown speckles so their flavor stands out against the rich pudding.

Cream cheese – Whipped until fluffy, it adds body and a slight tang that keeps the pudding from being overly sweet and helps it slice nicely.

Sweetened condensed milk – Brings sweetness and a silky, decadent texture. It blends with the cream cheese and pudding to create that signature luscious filling.

Instant vanilla pudding mix – The base of the creamy layer. It thickens quickly with cold milk and ensures the dessert sets up beautifully without cooking.

Cold milk – Whisks with the pudding mix to create a smooth, velvety base. Cold milk is important so the pudding sets properly and doesn’t turn runny.

Frozen whipped topping – Thawed and folded into the pudding mixture for lightness, then spread on top as a fluffy, cloud-like finishing layer.

Step-by-Step Not Yo Mama’s Banana Pudding

STEP 1: Whisk the instant vanilla pudding mix with the cold milk in a large bowl until smooth and beginning to thicken. Let it rest a couple of minutes while you prepare the cream cheese mixture.

STEP 2: In a separate bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and fluffy, scraping the bowl so no lumps remain. Slowly mix in the sweetened condensed milk until fully combined.

STEP 3: Gently add the prepared pudding to the cream cheese mixture, whisking or beating on low just until the two are blended into a silky, uniform filling with no streaks.

STEP 4: Fold about two-thirds of the whipped topping into the pudding mixture using a spatula. Work slowly so you don’t deflate it—the goal is a light, mousse-like texture. Keep the remaining whipped topping for the final layer.

STEP 5: In a 9×13-inch dish (or a deep trifle bowl), arrange a single layer of vanilla wafers on the bottom. Add a layer of banana slices, then spread half of the pudding mixture over the top, nudging it into the corners. Repeat with another layer of wafers, bananas, and the rest of the pudding.

STEP 6: Smooth the reserved whipped topping over the entire surface. If you like, sprinkle crushed wafer crumbs over the top or decorate with a few banana slices just before serving. Cover the dish and refrigerate at least 2 hours, but preferably overnight, so the cookies soften and the flavors blend.

Can I make this banana pudding ahead of time?

Yes, this dessert is perfect for making ahead. Assemble it up to 24 hours before serving. The extra time helps the wafers soften and the flavors meld into a dreamy, scoopable texture.

How do I keep the bananas from turning brown?

Use ripe but not mushy bananas, and layer them quickly. The pudding mixture helps shield the slices from air. If you’re worried, lightly toss banana slices in a bit of lemon juice before layering.

What cookies can I use instead of vanilla wafers?

You can swap in butter cookies, shortbread, or even lightly sweet tea biscuits. Choose a cookie that’s crisp but not too hard so it softens nicely as the pudding chills.

Can I use homemade whipped cream instead of topping?

Yes, homemade whipped cream works beautifully. Whip heavy cream with a little powdered sugar and vanilla until medium peaks form. Use it exactly as you would the whipped topping in the recipe.

Pro Tips for Not Yo Mama’s Banana Pudding

For the prettiest layers, alternate cookies and bananas in neat rows: it looks impressive in a glass dish and slices more cleanly.
Make sure the cream cheese is fully softened before mixing to avoid lumps and ensure a smooth, bakery-style filling.
Chill the dessert overnight whenever possible; the difference in flavor and texture between 2 hours and 12 hours is noticeable and worth the wait.

What to Serve with Not Yo Mama’s Banana Pudding

Pair it with a simple savory main like grilled chicken, baked ham, or barbecue—this cool, creamy dessert is a lovely contrast to smoky, salty flavors.
Serve alongside a spread of other Southern-style favorites such as macaroni and cheese, green beans, or cornbread for a nostalgic family-style meal.
For parties or potlucks, place the dish on a dessert table with brownies, fruit salad, and cookies, letting your banana pudding be the creamy centerpiece.

Keeping Leftovers Fresh

Cover any leftover banana pudding tightly with plastic wrap or a fitted lid and store it in the refrigerator. For best flavor and texture, enjoy within 2–3 days, as the bananas will gradually soften and darken and the cookies will become very tender.

Freezing isn’t recommended because the bananas and dairy can separate and turn grainy once thawed. Instead, plan to make just enough for a couple of days or share leftovers generously. Enjoy the pudding well-chilled straight from the fridge for that classic, comforting Southern bite every time.