Nanner Puddin’ recipes are like Simply Southern t-shirts here in North Carolina, everyone’s got one, and they’re all different. Mamaw’s dish was a classic. Bananas, vanilla wafers, cool whip, and banana pudding. Layer it, chill it, and serve it. That was it.
There’s nothing wrong with making nanner puddin’ that way. It’s a classic served all across the state. You can find it in restaurants, at family reunions, and funeral receptions – all made just the way Mamaw made it.
I like it that way, alright, but it was never something I just had to have. That is until I stumbled across Paula Deen’s Not Yo’ Mama’s Banana Pudding. Talk about a game-changer, one bite, and I was converted!
Of course, I made little changes to the recipe here and there. Over time, it ended up becoming one of my signature desserts. I hope y’all enjoy it!
Nanner Puddin’ Recipe
- Nilla Wafers
- 3 bananas, sliced
- 1 (5-oz) box instant cheesecake pudding mix
- 1 (8-oz) package cream cheese, softened
- 1 (12-oz) Cool Whip
- 1 (14-oz) can sweetened condensed milk
- 2 cups milk
Line the bottom of a dish with Nilla Wafers and layer bananas on top. Combine cream cheese and condensed milk with an electric mixer until smooth. Add milk and pudding mix. Blend. Stir Cool Whip into the pudding mixture. Pour the pudding over the wafers and bananas. Crush Nilla Wafers and sprinkle on top. Refrigerate.
- Try adding more cream cheese; it boosts the cheesecake flavor.
- I make mine with 2 boxes of cheesecake pudding and 3 cups of milk. It’s a bit thicker – but it tastes incredible.