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- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) container of whipped topping
- 1/2 cup powdered sugar
For the pudding layers:
- 1 box vanilla wafers
- 4-5 ripe bananas, sliced
How to Make Paula Deen’s “Not Yo’ Mama’s Banana Pudding”
Step 1: Make the Custard
In a medium saucepan, combine the sweetened condensed milk, whole milk, sugar, cornstarch, and salt. Whisk everything together until the mixture is smooth and free of lumps. Place the saucepan over medium heat, and cook while constantly stirring until the mixture thickens (about 8-10 minutes).
In a separate bowl, beat the egg yolks. Once the milk mixture has thickened, slowly pour about half of the hot mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan with the rest of the milk mixture. Cook for another 2-3 minutes, stirring continuously until the custard is thick and smooth.
Once thickened, remove the saucepan from heat and stir in the butter and vanilla extract. Let the custard cool slightly before continuing to assemble the pudding.
Step 2: Make the Whipped Topping
In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the whipped topping and powdered sugar, continuing to beat until fluffy and well combined. Set aside.
Step 3: Layer the Pudding
In a large, deep serving dish (or individual trifle dishes for a more elegant presentation), begin by placing a layer of vanilla wafers at the bottom. Top the wafers with a layer of banana slices. Spoon half of the custard mixture over the bananas and wafers, smoothing it out evenly.
Add another layer of vanilla wafers and banana slices, then top with the remaining custard. Finish by spreading the whipped topping mixture evenly over the top.
Step 4: Chill and Serve
Refrigerate the banana pudding for at least 4 hours, but ideally overnight, to allow the flavors to meld and the dessert to firm up. This step is key to getting the perfect texture. Once chilled, garnish the pudding with any remaining vanilla wafers or extra banana slices for decoration.
Tips for the Best Banana Pudding
- Let It Chill: The pudding needs time to set, so be patient! It tastes even better the next day after the flavors have had a chance to meld together.
- Use Ripe Bananas: For the best flavor, use ripe bananas that are sweet and full of flavor. Avoid overripe bananas, as they may become mushy after chilling.
- Customize with Toppings: While this pudding is already heavenly, feel free to add extras like a sprinkle of cinnamon, chopped nuts, or toasted coconut on top.
- Make It in Advance: This banana pudding can be made ahead of time for a stress-free dessert. It’s perfect for potlucks, holiday meals, or any occasion that calls for a crowd-pleasing dish.
- Serve in Individual Portions: For a more elegant touch, serve the banana pudding in individual cups or small jars. It’s a great way to make a visually appealing presentation.
Why This Recipe Stands Out
Paula Deen’s “Not Yo’ Mama’s Banana Pudding” is a step above your average banana pudding recipe, thanks to the rich, homemade custard that takes this dessert to new heights. It’s creamy, sweet, and indulgent with just the right amount of vanilla and banana flavor. Unlike instant pudding recipes, this one uses real eggs, butter, and vanilla for a smoother, more authentic custard that elevates the whole dessert. The combination of the creamy custard, the soft bananas, and the crunchy vanilla wafers is what makes this pudding a classic—one that you’ll keep coming back to for years to come.
Final Thoughts
Paula Deen’s “Not Yo’ Mama’s Banana Pudding” is the perfect dessert to make for any occasion. Whether you’re preparing a meal for family, hosting a potluck, or simply indulging your sweet tooth, this pudding is sure to satisfy. With its velvety custard, fresh bananas, and whipped topping, this dish is comfort food at its finest. Give it a try and enjoy the indulgent flavors of one of the South’s most beloved desserts!
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